Cheesy Chicken Enchilada Soup (Print Version)
# Ingredients:
01 -
1 Tbsp olive oil.
02 -
1 medium yellow onion chopped (1 1/2 cups).
03 -
3 cloves garlic minced (1 tbsp).
04 -
3 (14.5 oz) cans low-sodium chicken broth, divided.
05 -
1 lb boneless skinless chicken breasts, pounded to even thickness.
06 -
Salt and freshly ground black pepper.
07 -
1 (14.5 oz) can diced tomatoes with green chilies.
08 -
1 (8 oz) can tomato sauce.
09 -
2 1/2 tsp chili powder.
10 -
2 1/2 tsp ancho chili powder.
11 -
1 1/2 tsp ground cumin.
12 -
3/4 tsp ground coriander.
13 -
1 cup masa harina.
14 -
1 1/4 cups frozen corn.
15 -
1 (14.5 oz) can black beans, drained and rinsed.
16 -
1 3/4 cup shredded sharp cheddar cheese.
# Instructions:
01 -
Heat olive oil in a large pot over medium heat. Add onion and saute 2 minutes then add garlic and saute 1 minute longer.
02 -
Pour in 2 cans of the chicken broth, add chicken and season with salt and pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover and simmer until chicken has cooked through (165 in center of each piece), about 10 - 15 minutes.
03 -
Remove chicken to a cutting board and rest 5 minutes then shred or chop.
04 -
While chicken is resting, pour canned tomatoes, tomato sauce, chili powder, ancho chili powder, cumin and coriander into soup.
05 -
In a medium mixing bowl whisk together remaining 1 can chicken broth with masa harina until well blended and no lumps remain. Pour into soup and stir.
06 -
Reduce heat to medium-low, cover and cook stirring occasionally until soup has thickened, about 5 minutes. Stir in black beans and corn and heat through.
07 -
Off heat stir in cheddar cheese, mixing until melted. Stir in up to 1 cup water to thin slightly if desired.
# Notes:
01 -
Can use 2 1/2 cups cooked rotisserie chicken or leftover cooked chicken.
02 -
Regular chili powder can substitute for ancho chili powder but may be spicier.
03 -
Optional toppings: shredded cheese, tortilla strips, diced tomatoes, avocado, cilantro, sour cream.