20-Minute Cheesy Chicken Enchilada Soup
Enchilada-spiced chicken soup with black beans, tomatoes, green chiles and a smooth cheesy broth for a hearty weeknight bowl.
Ingredients
- Salt
- Onion
- Chicken stock
- Cumin
- Black beans
- Half
- Green chiles
- Tomatoes
- Chicken
Directions
Warm the oil in a large stockpot over medium-high heat. While it heats, use that minute or so to peel and dice the onion. Tip in the onion and sauté for 5 minutes, until it has softened and turned translucent. Add the garlic and cook for another minute, just until fragrant. Stir in the masa harina and cook for another minute. Pour in half of the chicken stock, stirring until it is fully incorporated. Add the remaining chicken stock and stir again. Right away, add the chicken, enchilada sauce, black beans, tomatoes, green chiles, salt, and cumin, then stir everything together. Continue cooking, stirring now and then, until the soup comes to a simmer. Turn the heat down to medium-low and simmer for 3 minutes, stirring occasionally so nothing catches on the bottom of the pan. Stir in the cheese, 1 handful at a time, until it is blended into the soup. Taste, then add salt as needed. Serve warm with whatever toppings you like.