Chicken Enchilada Soup
Chicken Enchilada Soup is a quick and filling dinner recipe that your family will love. Get all the flavors of chicken enchiladas with half the work.
Servings: 6 servings
Ingredients
- 4 cups low sodium chicken stock
- 2 cups enchilada sauce
- 15 ounces black beans drained and rinsed
- 15 ounces diced tomatoes
- 1 garlic clove minced
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1/2 teaspoon cumin
- 1 pound chicken
- 1 cup masa harina
- 4 ounces green chilies undrained
- 11 ounces corn drained (you can also use regular corn or a cup of frozen corn)
Instructions
- In a large dutch oven, bring chicken stock, enchilada sauce, masa harina, green chiles, black beans, diced tomatoes, garlic, chili powder, salt, and cumin to a boil. Add in the chicken and reduce to a simmer. Cook for 20 minutes, stirring often.
- Remove the chicken from the pot and shred.
- Return the chicken to the pot, add in the black beans, and cook for about a minute.
- We enjoy this soup most with sour cream, shredded cheese, and pickled jalapenos on top.
Notes
Please note that the nutritional information is based off of using my homemade enchilada sauce. That said, with the store bought sauce and water it is very similar nutritional information.