Cheesy Chicken Enchilada Soup

By vealam

Ingredients

• Optional Toppings:
• 1 Tbsp olive oil
• 1 medium yellow onion chopped (1 1/2 cups)
• 3 cloves garlic minced (1 tbsp)
• 3 (14.5 oz) cans low-sodium chicken broth, divided
• 1 lb boneless skinless chicken breasts, pounded to an even thickness
• Salt and freshly ground black pepper
• 1 (14.5 oz) can diced tomatoes with green chilies
• 1 (8 oz) can tomato sauce
• 2 1/4 tsp chili powder
• 2 1/4 tsp ancho chili powder
• 1 1/2 tsp ground cumin
• 3/4 tsp ground coriander
• 3/4 cup masa harina
• 1 cup frozen corn
• 1 (14.5 oz) can black beans, drained and rinsed well
• 1 3/4 cup (7 oz) shredded sharp cheddar cheese
• Shredded cheddar or monterey jack cheese, tortilla strips or crushed tortilla chips, diced Roma tomatoes, chopped cilantro, sour cream

Details

Servings 5
Adapted from cookingclassy.com

Preparation

Step 1

Heat olive oil in a large pot over medium heat. Add onion and saute 2 minutes then add garlic and saute 1 minute longer. 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, cover and boil until chicken has cooked through, about 10 - 15 minutes. Remove chicken to a cutting board and rest 5 minutes then shred or chop.
While chicken is resting, pour canned tomatoes, tomato sauce, chili powder, ancho chili powder, cumin and coriander into soup. 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. Reduce heat to medium-low, cover and cook stirring occasionally until soup has thickened, about 5 - 10 minutes. Stir in black beans and corn and heat through. Reduce heat to low add in cheddar and stir until melted. Stir in up to 3/4 cup water to thin slightly if desired. Serve warm with desired toppings.