20-MINUTE CHEESY CHICKEN ENCHILADA SOUP

Published: October 19, 2015

Last Modified: October 19, 2015

This delicious chicken enchilada soup is thick, cheesy, and ready to go (once your ingredients are prepped!) in just 20 minutes!

2 tablespoons vegetable oil
1 cup diced white onion ((about 1 small white onion))
2 cloves garlic (, minced)
1/2 cup masa harina ((corn flour))
3 cups chicken stock
2 cups cooked (, shredded chicken)
1 1/4 cups (or 1 10-ounce can) red enchilada sauce, homemade or store-bought*
1 (14-ounce) can black beans, rinsed and drained
1 (14-ounce) can diced tomatoes, with juices (I prefer fire-roasted)
1 (4-ounce) can chopped green chiles
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)