CHICKEN ENCHILADA SOUP

This Chicken Enchilada Soup recipe comes together in only 30 minutes and makes for one of the easiest and most flavorful soups you’ll ever make!

Artichoke
Radish
Persimmon
Carrot

Full of shredded chicken, black beans, fire-roasted tomatoes, green chiles and enchilada sauce, this creamy soup will keep you full and satisfied.

Tomatoes
Chili
Onion
Veggies

Ingredients

– olive oil – onion – jalapeno – garlic – masa harina – chicken broth –  red enchilada sauce – cooked shredded chicken  – black beans – fire-roasted diced    tomatoes – green chiles – salt – cream cheese

Heat olive oil in a pot over medium-high heat. Add onions, jalapeno  and garlic and saute for 5 minutes,

Add masa harina and cook for 1 minute, stirring constantly.

INSTRUCTIONS

Add chicken broth, enchilada sauce, shredded chicken, black beans, diced tomatoes, green chiles and salt.

Artichoke
Radish
Persimmon
Carrot

Stir together to combine and cook for about 10 minutes, uncovered, until the soup begins to simmer.

Artichoke
Radish