Easy Chicken Enchilada Soup
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 small onion diced
- 2 cloves garlic finely diced
- ½ cup masa harina*
- 3 cups chicken stock
- 2 cups homemade enchilada sauce
- 1 can black beans drained and rinsed
- 1 10 oz can RO*TEL diced tomatoes with cilantro and lime with juice
- ⅔ lbs chicken breast diced
- lime wedges
Instructions
- Heat the oil on medium high. Add the onion and garlic and heat until fragrant and translucent. Add the flour and heat for about another minute.
- Slowly add in the chicken stock, whisking the mixture as you go to prevent lumps. Add the enchilada sauce, black beans, and diced tomatoes and cook until it reaches a simmer.
- Add the chicken and cook for about 5 minutes, or until the chicken is cooked through.
- Add a squeeze of lime to your bowl of soup and top with chopped cilantro, cheese, tortilla chips, and avocado.
Notes
*This is a finely ground corn flour commonly used in making tortillas. I've found this in every grocery store I've visited. It is usually in the international or flour aisles.
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