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Chicken Enchilada Soup Recipe

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This recipe for Chicken Enchilada Soup, by , is from Tried and True from Diane's Kitchen, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Diane Nichols


tablespoons extra virgin olive oil
1 medium onion diced
2 to 3 garlic cloves minced
1/2 teaspoon ground cumin
1/2 cup masa harina
3 cups chicken stock or broth low sodium
2 cups cooked shredded or chopped chicken I just use a rotisserie chicken
14 ounces enchilada sauce I used O Organics Enchilada Sauce
15 ounce can black beans rinsed well, drained
1 cup frozen corn kernels
15 ounces can diced tomatoes fire roasted tomatoes are delicious in this recipe
4 ounces can chopped green chiles
salt and pepper to taste
4 ounces cream cheese room temperature, cubed
4 ounces sharp cheddar cheese grated, about 1 cup
4 ounces Monterey Jack cheese grated, about 1 cup

Heat olive oil in a large pot or dutch oven over medium high heat. Add the chopped onions and cook until translucent, about 4 minutes.
Add the minced garlic and ground cumin and cook for an additional minute.
Stir in the masa harina and cook for one more minute. Whisk in one cup of the chicken stock until well combined. Whisk in remaining chicken stock.
Add the shredded chicken, enchilada sauce, black beans, diced tomatoes, green chiles, corn, and salt and pepper to the pot. Bring the soup to a simmer over medium heat and and cook for 10 minutes, stirring frequently to keep from sticking to the bottom.
Stir in the cream cheese until melted. Add in the cheddar cheese and Monterey Jack cheese a handful at a time, stirring until melted before adding more.
Serve immediately with assorted toppings as desired.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
Prep 10 minutes Cook 15 minutes
Personal Notes:
Personal Notes:
Optional Toppings
cilantro, sour cream, tortilla chips or strips, avocado, diced tomato, shredded cheese, green onions




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