We’ve reached the point in the season where spring is right around the corner, and it’s teasing the heck out of South Louisiana. Temperatures are ranging from the mid 40s to mid 70s in just one day—make up your mind, Mother Nature!
In any case, it isn’t quite warm enough to not enjoy a hot bowl of this cheesy chicken enchilada soup. Thick and hearty and packed with flavor, it’s hard to believe how simple it is to make.
The secret behind the thickness is masa harina, or corn flour, which can be found at any grocery store in the baking aisle and gives the soup a lovely corn taste. What I love most about recipes such as this is how easily customizable they are; you can add various combinations of toppings to your heart’s content and you’ll get a slightly different but equally delicious flavor every time.
Serve this soup hot with a side of chips and salsa and a glass of Pinot Grigio. Once you try it, you may wish for another week or two of colder weather!
INGREDIENTS:
- 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
- 1 (14-ounce) can black beans, rinsed and drained
- 1 (14-ounce) can diced tomatoes, with juices
- 1 (4-ounce) can chopped green chiles
- 1/2 teaspoon ground cumin
- 8 ounces sharp cheddar cheese, freshly grated
- 1 teaspoon salt, or to taste
- optional toppings: tortilla chips/strips, diced/sliced avocado, grated cheese, sour cream, chopped fresh cilantro, and/or pico de gallo
DIRECTIONS:
- Heat the oil in a large stock over medium-high heat. (To save time, peel and dice the onion for the minute or so that the oil heats.) Add the onion and saute for 5 minutes, or until cooked and translucent. Add the garilc and saute for an additional minute until fragrant. Stir in the masa harina and cook for an additional minute.
- Pour in half of the chicken stock, and stir until completely combined. Add in the remainder of the chicken stock, and stir to combine. Immediately add in the chicken, enchilada sauce, black beans, tomatoes, green chiles, salt and cumin, and stir until combined. Continue stirring occasionally until the mixture reaches a simmer. Reduce heat to medium-low and let it simmer for 3 minutes, stirring occasionally so that the soup does not stick to the bottom of the pan. Then stir in the cheese, one handful at a time, until combined. Taste, and season the soup to taste with salt.
- Serve the soup warm with desired toppings.
Originally posted at: Lafayette Real Estate News
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