Yesterday afternoon, after grocery shopping, running errands, and going to my dentist appointment, I realized I never got anything in my slow cooker for dinner – doh! Totally forgot. Pregnancy brain? Probably just forgetful mom brain. I was wanting to try this quick enchilada soup, so I gave my husband a choice between that or some Chicken Spaghetti. Obviously, he wanted to try the soup, since that is what I made…
It was really quick to make. I even made the Enchilada sauce from scratch, since I don’t stock Enchilada sauce in my pantry (to be honest, I’m not a fan of enchilada sauce – I always make white enchiladas). This soup was YUMMY! It wasn’t too spicy. I actually could have used some more spice, but I know my kids would complain about that. It had the right amount of spice for them. Top it with cheese, or chips, or sour cream – YUM! My kids ate all the tortilla chips before we got to eating dinner. Oh well! Garlic Bread to the rescue. The garlic bread was delicious dipped in the soup… Mmmm… We have some leftover downstairs and I am wanting some now!
So if you need a quick soup for dinner, this is the perfect dish for your family. I am going to try the crockpot version soon (and I’ll let you know how it is!)
Ingredients:
- 2 tbsp olive oil
- 1 small onion, diced
- 2 cloves minced garlic
- 1/2 cup masa harina (corn flour)
- 1 quart, or 2 cans, or 4 cups of Chicken Stock
- 2 cups of cooked shredded or cubed chicken (if you don’t have cooked chicken, see my instructions in the directions)
- 1 1/2 cup (or 10 oz can) of enchilada sauce – Homemade recipe follows
- 1 14oz can black beans, drained and rinsed
- 1 can of corn, drained
- 1 14oz can of diced tomatoes (I used the mexican flavor kind)
- 1 tsp cumin
- 8 oz of cheese (I used cheddar or a mexican blend)
- Optional toppings – cheese, avocado, sour cream, salsa, tortilla chips, garlic bread
Directions:
I started the Homemade Enchilada Sauce, and let it simmer while I started the soup.
Heat your oil in a large stock pot over medium high heat. Add in the onion and cook for 5 minutes or until translucent. If you do not have cooked chicken, simply add your diced chicken in with the onion and cook at the same time. This is what I did, since I didn’t have cooked, shredded chicken. Add in the garlic and cook another minute. Add in the Masa Harina and cook another minute. Slowly pour in the chicken stock – making sure to whisk in the stock as you add it and throughly combine before adding more. Once all combined, add in the chicken (if already cooked), enchilada sauce (I used an entire batch of the homemade enchilada sauce), black beans, tomatoes, corn, and cumin. Stir until combined. Heat and stir until the soup comes to a boil. Reduce the heat and let it simmer another 5-10 minutes. Stir it occasionally, so the soup does not stick to the bottom of your pan. Stir in the cheese just before serving, and stir until combined. Serve with your desired toppings.
Yum! Eat and enjoy!
Homemade Enchilada Sauce
Ingredients:
- 2 tbsp of olive oil or butter
- 2 tbsp of flour
- 4 tbsp of chili powder
- 1 tsp of garlic powder
- 1/2 tsp of salt
- 1/2 tsp of Cumin
- 1/4 tsp of oregano
- 2 cups, or 1 can, of chicken stock
Directions:
Heat oil or butter over medium high heat – once warm, whisk in the flour and stir for one minute. Add in the remaining seasonings. Slowly add in the stock, whisking constantly to keep lumps from forming. Reduce the heat and allow to simmer 10-15 minutes until thick and delicious. Refrigerate (up to 2 weeks) or use immediately.
Ingredients
- 2 tbsp olive oil
- 1 small onion, diced
- 2 cloves minced garlic
- 1/2 cup masa harina (corn flour)
- 1 quart, or 2 cans, or 4 cups of Chicken Stock
- 2 cups of cooked shredded or cubed chicken (if you don't have cooked chicken, see my instructions in the directions)
- 1 1/2 cup (or 10 oz can) of enchilada sauce - Homemade recipe follows
- 1 14oz can black beans, drained and rinsed
- 1 can of corn, drained
- 1 14oz can of diced tomatoes (I used the mexican flavor kind)
- 1 tsp cumin
- 8 oz of cheese (I used cheddar or a mexican blend)
- Optional toppings - cheese, avocado, sour cream, salsa, tortilla chips, garlic bread
Instructions
- I started the Homemade Enchilada Sauce, and let it simmer while I started the soup.
- Heat your oil in a large stock pot over medium high heat.
- Add in the onion and cook for 5 minutes or until translucent.
- If you do not have cooked chicken, simply add your diced chicken in with the onion and cook at the same time. This is what I did, since I didn't have cooked, shredded chicken.
- Add in the garlic and cook another minute.
- Add in the Masa Harina and cook another minute.
- Slowly pour in the chicken stock - making sure to whisk in the stock as you add it and thoroughly combine before adding more.
- Once all combined, add in the chicken (if already cooked), enchilada sauce (I used an entire batch of the homemade enchilada sauce), black beans, tomatoes, corn, and cumin.
- Stir until combined.
- Heat and stir until the soup comes to a boil.
- Reduce the heat and let it simmer another 5-10 minutes.
- Stir it occasionally, so the soup does not stick to the bottom of your pan.
- Stir in the cheese just before serving, and stir until combined.
- Serve with your desired toppings.
