Chicken Enchilada Soup

Ingredients:

• 2 lbs cooked chicken, diced

• 1 cup red enchilada sauce

• 1/2 onion, diced

• 1 red pepper, diced

• 1 tsp paprika

• 1 tsp minced garlic

• 1- 4oz can green chilis

• 1- 14oz can black beans, drained & rinsed

• 1- 14oz can corn, drained

• 1- 14oz can diced tomatoes

• 1/2 cup masa harina

• 6 cups chicken broth

• 4 oz cream cheese, softened and cut into cubes

• 2 cups mixed cheese, Cheddar & Monterey Jack

• 2 tbsp olive oil

• 1/2 tsp salt, or more to taste

• Pico de Gallo, for topping

• Sour Cream, for topping

• Shredded cheese, for topping

• Avocado diced, for topping

• Tortilla chips or fried corn tortilla slices, for topping

Note: if using canned red enchilada sauce, make sure you add 1 tsp cumin, chili pepper & garlic powder along with more salt if needed.

Preparation:

1. In a small bowl, add masa & 2 cups *HOT chicken broth, stir to incorporate and set aside.

2. Heat large pot on medium high heat, add 1 tbsp oil.

3. Add onion, red pepper and garlic, cook for 1-2 mins.

4. Add green chilis & diced tomatoes

5. Add paprika, salt, black beans & corn. Stir to mix.

6. Add remaining chicken broth, Stir.

7. Bring to a boil then add masa, enchilada sauce and diced chicken

8. Let soup simmer for 20 mins then turn off.

9. Add cheeses, stir to incorporate *make sure all cheese is melted.

10. Serve in bowl with added toppings

11. ENJOY!

Tips:

• I highly suggest you make your own red enchilada sauce *see our website link above* BUT if you aren’t able to, you can used canned. Just make sure you add more spices to balance out the flavor.

• You can use shredded chicken if you don’t have diced- You can use a rotisserie chicken

• Best shredded cheese hack, buy it in the blocks and shred it yourself. It melts better and taste better.

• If the soup isn’t thick enough, add more masa just make sure the chicken broth you use is hot.

• If using our pressure cooker chicken recipe, use the chicken broth from that for your soup!