Since we’ve gotten an early winter and it’s freezing here, I’ve been making lots of new soups. Something about this sounded so good and it was relatively easy, which is a plus for me! May I introduce… Cheesy Chicken Enchilada Soup!
Cheesy Chicken Enchilada Soup
3 cups of chicken stock
1 can of (10 oz) of red enchilada sauce
1 pack of shredded cheddar cheese (8 oz)
2 cups of cooked chicken (I used canned)
1 can of Rotel (mild)
1 can of black beans
1 cup of onion (diced)
2 tbsp of vegetable oil
dash of cumin, salt to taste
2 garlic cloves (minced)
1/2 cup of mass harina (I used normal baking flour)
In a large pot add oil and diced onions.Cook for a few minutes then add the garlic. Cook for another few minutes and add in the mass harina. I had no idea what this was but it’s a special kind of flour to make the soup thick. I just used normal flour and it turned out just fine! Cook for another minute.
Pour in 1/2 of the chicken stock and stir really well. Add in remainder of the chicken stock and chicken, enchilada sauce, beans, diced tomatoes, salt to taste, and cumin. Stir until well combined. Stir until you get the mixture to a simmer. Reduce the heat and medium low and let simmer for a few minutes. Next add the cheese. Continue to stir. Soup should be a nice consistency. Now you are ready to serve and add toppings!
Great toppings: cheddar cheese, chips, avocado, cilantro
The soup reminded me of Chili’s Chicken Enchilada Soup! It was really, really good. My husband had 3 full bowls of this!! Perfect for a nice cold day. I cooked this after lunch on Sunday and we had our nice all nice and smelling good. We had pj’s on early and ate this for Sunday dinner. Then my kids cuddled up next to our tree (we just put it out this weekend) and we watched Elf on the Shelf! My 7year old really loved this soup too so I would consider it very kid friendly.
Guess what? We had so much soup left over that we are having it for dinner again tonight! Score one for me 🙂