Friday, December 12, 2014

cheesy chicken enchilada soup... 20 minutes

the goods:

2 tablespoons vegetable oil
1 white onion, diced
2 garlic cloves, minced
1/2 cup masa harina
3 cups chicken stock
2 cups cooked, shredded chicken
1 can (10 ounces) red enchilada sauce
1 can (14 ounces) black beans, rinsed and drained
1 can (14 ounces) fire roasted diced tomatoes with juices
1 can (4 ounces) chopped green chiles
1/2 teaspoon ground cumin
8 ounces sharp cheddar cheese, finely grated
1 teaspoon salt
toppings: tortilla chips/strips, diced avocado, grated cheese, sour cream, chopped fresh cilantro

Heat oil in a large stock pot over medium-high heat. Add the onion and saute for 5 minutes, or until cooked and translucent. Add the garlic and saute for an additional minute, until fragrant. Stir in the masa harina and cook for an additional minute.
Pour in half of the chicken stock, and stir until completely combined. Add the remainder of the chicken stock and stir to combine. Immediately add in the chicken, enchilada sauce, black beans, tomatoes, green chiles, salt, and cumin, and stir until combined. Continue stirring occasionally until the soup reaches a simmer. Reduce heat to medium-low and allow it to simmer for 3 minutes, stirring occasionally. Add the cheese one handful at a time, stirring to incorporate, until combined. Season with additional salt if necessary. Serve with desired toppings.

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