his delicious chook enchilada soup is thick, tacky, and ready to head (once your substances are prepped!) in just 20 mins!


  • 2 cloves garlic, minced
  • 1/2 cup masa harina (corn flour)
  • 3 cups chicken stock
  • 2 cups cooked, shredded chicken
  • 2 tablespoons vegetable oil
  • 1 cup diced white onion (about 1 small white onion)
  • 1 1/4 cups (or 1 10-ounce can) red enchilada sauce, homemade or store-bought*
  • 1 (4-ounce) can chopped green chiles
  • 1/2 teaspoon ground cumin
  • 1 (14-ounce) can black beans, rinsed and drained
  • 1 (14-ounce) can diced tomatoes, with juices (I prefer fire-roasted)
  • 8 ounces sharp cheddar cheese, freshly grated
  • 1 teaspoon salt, or more/less to taste
  • optional toppings: tortilla chips/strips, diced/sliced avocado, grated cheese, sour cream, chopped fresh cilantro, and/or pico de gallo


  1. warmness the oil in a big stock over medium-excessive heat. (To shop time, peel and dice the onion for the minute or in order that the oil heats.) add the onion and saute for 5 minutes, or till cooked and translucent. upload the garilc and saute for an extra minute till fragrant. Stir in the masa harina and cook for an additional minute.
  2. Pour in 1/2 of the fowl stock, and stir until completely mixed. add within the the rest of the hen stock, and stir to mix. straight away upload within the chook, enchilada sauce, black beans, tomatoes, inexperienced chiles, salt and cumin, and stir until combined. keep stirring on occasion until the combination reaches a simmer. lessen warmth to medium-low and let it simmer for three minutes, stirring on occasion so that the soup does no longer stick with the bottom of the pan. Then stir inside the cheese, one handful at a time, till combined. taste, and season the soup to taste with salt.
  3. Serve the soup warm with desired toppings.

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