Cheesy chicken enchilada soup
Recipe by Courtney Glantz
2 tablespoons vegetable oil
1 cup diced white onion
2 cloves garlic, minced
1/2 cup masa harina (find it in the baking aisle by flours)
3 cups chicken stock (may need a bit more)
2 cups cooked, shredded chicken
1 1/4 cups (or 1 10-ounce can) red enchilada sauce
1 (14-ounce) can black beans, rinsed and drained
1 (14-ounce) can fire roasted diced tomatoes
1 (4-ounce) can chopped green chiles
1 teaspoon ground cumin
8 ounces sharp cheddar cheese, freshly grated
season with salt & pepper
optional toppings: avocado, tortilla strips, cilantro, chopped tomato, sour cream
1. Heat the oil in a large stock over medium-high heat. (To save time, peel and dice the onion for the minute or so that the oil heats - love this tip) Add the onion and saute for 5 minutes, or until cooked and translucent.
2. Add the garlic and saute for an additional minute until fragrant. Stir in the masa harina and cook for an additional minute to develop that deep flavor.
3. Pour in half of the chicken stock, and whisk until completely combined. Add in the remainder of the chicken stock, and whisk to combine. Immediately add in the chicken, enchilada sauce, black beans, tomatoes, green chiles, salt, pepper and cumin, and stir until combined. Continue stirring occasionally until the mixture reaches a simmer.
4. Reduce heat to medium-low and let it simmer for 3 minutes, stirring occasionally so that the soup does not stick to the bottom of the pan. Then stir in the cheese, one handful at a time, until combined. Taste, and season the soup to taste with salt.
starters February 12, 2016 19:13
Author a-life-from-scratch.com
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