Servings: 8
Ingredients
- 1 Tbsp Olive Oil
- 1 small Onion, chopped
- 1 can Green Chilies (4 oz)
- 2 cloves Garlic, minced
- 1 Tbsp Chili Powder
- 1 tsp Ground Cumin
- 1 tsp Oregano flakes
- 15 oz Red Enchilada Sauce, mild or spicy
- 4 Cups Chicken Stock (or vegetble stock)
- 1/4 cup Masa Harina
- 4 Tbsp Cream Cheese
- 8 oz Velvetta Cheese
- 4 Cups Rotisserie Chicken, shredded (or 4 chicken breasts, shredded)
- 15 oz Canned Black Beans, drained & rinsed (optional)
Toppings
- Fresh Cilantro
- Tortilla Chips
- Shredded Cheese
- Sour Cream
- Chili Powder
- Avocado, chopped
- Lime Wedges
Instructions
- In a large dutch oven heat olive oil over medium heat
- Add in chopped onion and green chilies and let cook for 5 minutes, stirring often
- Stir in garlic, chili powder, cumin and oregano, cooking for 1-2 minutes, stirring constantly
- Add in 1/2 cup of chicken stock and scrape up the bits from the bottom of the pan
- Stir in remaining chicken stock and enchilada sauce, bring to a simmer
- Whisk in masa harina and bring back to a low boil for 2-3 minutes, stirring often
- Reduce hear and stir in cream cheese and velvetta cheese, stirring often, until all cheese is melted, makie sure to keep soup at a simmer, we do not want it to boil as it can make the cream cheese curdle
- Remove pot from heat and using an immersion blender, blend soup until it is smooth
- Return to heat and add in shredded chicken and beans, if using, and heat for 10-15 minutes until chicken is heated through
- Ladle into bowls and top with any and all of the toppings you prefer, the more the better in my opinion
- ENJOY!
Tried this recipe?Let us know how it was!