Ingredients
6
6 servings
- •1 tablespoon olive oil, or more to taste
- •1 medium white onion, diced
- •1 tablespoon minced garlic
- •0.5 cup masa harina
- •3 cups chicken stock
- •3 cups shredded cooked chicken
- •1 (15 ounce) can black beans, rinsed and drained
- •1 (15 ounce) can fire-roasted diced tomatoes, undrained
- •1 (10 ounce) can enchilada sauce
- •1 (4 ounce) can chopped green chile peppers
- •1 chipotle pepper in adobo sauce, minced
- •1 teaspoon ground cumin, or more to taste
- •1 teaspoon garlic powder, or more to taste
- •1 cup shredded Mexican cheese blend
- •0.5 teaspoon salt, or more to taste
Instructions
- Heat oil in a soup pot over medium to medium-high heat. Add onion and saute until tender and beginning to get some color, about 8 minutes. Add garlic and saute until fragrant, about 1 minute.
- Stir in masa harina and cook for 1 minute. Add chicken stock and stir until well blended. Add chicken, black beans, diced tomatoes with juice, enchilada sauce, chile peppers, chipotle in adobo sauce, 1 teaspoon cumin, and 1 teaspoon garlic powder. Stir until well blended and bring to a simmer. Reduce heat and simmer until heated through, about 15 minutes.
- Add Mexican cheddar, one handful at a time. As it melts into the soup, add a little more until all has been added and is incorporated. Adjust salt and other seasonings as needed.
Nutritional Facts
Per 6 servings
- Calories: 391
- Carbohydrate: 30g
- Fat: 17g
- Fiber: 8g
- Protein: 31g
- Sugar: 2g
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