I know I've said it before, but it bears repeating again. Or maybe it doesn't. Despite this being a redundant declaration, I love soup this time of the year. I really do. It seems to be my "go-to" meal these days. Most of the soup recipes in my arsenal are quick and easy and require minimal prep time or kitchen labor. And soups can be such hearty, filling meals. They make great leftovers, too.
All that to be said, I love finding new-to-me soup recipes. I have quite a few Mexican flavored soups we barrel through on a monthly basis so I tend to try and steer clear of those because how different can they really be?! But when I found this recipe and read that it included Masa and cheese, well, I was sold. Thick and hearty and full of flavor...a different flavor than any of the other Mexican soups we keep repeating. And it takes NO TIME to make!! Even better!
CHEESY CHICKEN ENCHILADA SOUP
2 TBSP. Vegetable Oil
1 small white or yellow onion, diced
2 cloves of garlic, minced
1/2 C. masa harina (flour...found in the Mexican food aisle)
3 C. chicken stock
1 rotisserie chicken, shredded (or 2 cooked chicken breasts, shredded)
1 (10 oz.) can red enchilada sauce
1 (14 oz.) can black beans, rinsed and drained
1 (14 oz.) can fire roasted diced tomatoes (do not drain)
1 (4 oz.) can diced green chiles
1/2 tsp. cumin
1 tsp. salt
1 C. shredded cheddar cheese
Optional toppings: sliced avocado, pico, sour cream, cilantro, tortilla strips, more cheese...whatever your heart desires :)
Looks delish, doesn't it?!?!
Before starting, go ahead and dice your onion and mince your garlic. Open up all your canned goods, too. Makes things go just touch quicker ;)
Add the oil to a large stockpot or dutch oven. Heat on med/high heat and toss in the chopped onion. Saute until the onions are translucent...about 5-6 minutes...and then add in the garlic and heat for an additional minute (or until fragrant).
In the same stockpot/dutch oven, stir in the masa harina and cook for another minute or so.
Pour in 1 & 1/2 C. of the chicken stock and whisk until the lumps are gone.
Pour in the remaining cup and a half of the chicken stock and whisk until combined.
Now add your chicken. We use rotisserie because it's a lot more flavorful and quick to boot.
Toss in the canned goods, too...enchilada sauce, black beans, diced tomatoes, and green chiles. Stir until the mixture is well combined and then add the salt and cumin. Mix until blended.
Let this mixture simmer on medium/low heat for about 3-5 minutes and stir continuously because the soup will stick to the bottom of your stockpot/dutch oven if not. This soup is definitely on the thicker side (almost bisque-y) so you don't want a burned mess!!
Remove the soup from the heat and add in the cheese...add in just one cup or go crazy and add two. Is there really such a thing as too much cheese (said the girl who can't button her pants)? Stir until blended and serve after cheese has melted (about 3-5 minutes). Of course, the block cheese (not the bag) will melt quicker because it isn't coated in that gunky stuff like the bagged cheese. Plus, the block cheese tends to be a bit more flavorful anyway. I've made it both ways and I can tell a bit of a difference when I use the freshly grated cheese as opposed to the cheese in a bag.
Serve this soup right out of the pot as its OR top with any of the optional toppings mentioned above (or anything else you can think of!) We pair ours with pico de gallo and fresh avocado and ohmiword...cheesy heaven!! This is SUCH a delicious soup!
Again, this soup is a little on the thicker side thanks to the masa harina and cheese. But I don't discriminate when it comes to soup...thick or thin, I'm all in!!!!
Quick, easy, and amazing!!!
Be sure to put this one on the menu ASAP!