10 Minute Enchilada Soup
mybizzykitchen
mybizzykitchen
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Ingredients

  • 1 2 tablespoons vegetable oil (I reduced to 1 tablespoon)
  • 1 cup diced white onion (about 1 small white onion) (fuck no)
  • 2 cloves garlic, minced
  • 1/2 cup masa harina
  • 3 cups chicken stock
  • 2 cups cooked, shredded chicken
  • 2.25 cups 1 1/4 cups (or 1 10-ounce can) red enchilada sauce, homemade or store-bought* (I used a 28 ounce can mild red enchilada sauce)
  • 1 (14-ounce) can black beans, rinsed and drained
  • 1 28 oz can crushed tomatoes 1 (14-ounce) can diced tomatoes, with juices (I prefer fire-roasted)
  • 1 (4-ounce) can chopped green chiles 1 4 ounce can of hot salsa verde (sold in the Mexican food aisle for .99 a can)
  • 1/2 teaspoon ground cumin
  • 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

Instructions

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