Cheesy Chicken Enchilada Soup

The flavors of an enchilada are now in soup form. A thick and cheesy soup that is ready to eat in under 30 minutes.

Cheesy Chicken Enchilada Soup

Ingredients:

• 2 tablespoons canola oil
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1/2 cup corn flour
• 3 cups chicken stock
• 2 cups cooked shredded chicken
• 10 ounces (1 1/4 cups) red enchilada sauce
• 14 ounce can no salt added black beans, rinsed and drained
• 14 ounce can no salt added diced tomatoes
• 1/2 teaspoon ground cumin
• 8 ounces sharp cheddar cheese, shredded

Toppings (not included in the nutritional info)

• crushed tortilla chips or strips
• shredded cheese
• sour cream

Directions:

1. In a large pot heat the oil over medium high heat. Add in the diced onion and sauté for 5 minutes or until the onions are softened and translucent. Add in the garlic and cook for 1 minute or until the garlic is fragrant. Stir in the corn flour and cook for 1 minute, stirring constantly.
2. Slowly pour in the chicken broth, stirring constantly. Add in the shredded chicken, enchilada sauce, black beans, tomatoes, green chiles and cumin, stirring well to combine. Continue to stir occasionally until the mixture reaches a simmer. Reduce the heat to medium low and let the soup simmer for 3 minutes, stirring occasionally. Slowly add in the shredded cheese, stirring until completely melted and combined. Serve with desired toppings.

Enjoy!!!

Nutrition Facts
Serves: 6
Amount Per Serving
Calories 410
Total Fat		19g
Saturated Fat		7.4g
Polyunsaturated Fat		1.8g
Monounsaturated Fat		3.4g
Trans Fat		0g
Cholesterol		79.7g
Sodium		767.4g
Potassium		581.8g
Total Carbohydrates		25.8g
Dietary Fiber		6.3g
Sugars		4.1g
Protein		29.2g
Vitamin A 22.62% Vitamin C 15.42%
Calcium 34.56% Iron 21.4%
*Nutritional information will vary depending on the brands you use.

*Adapted from Gimmie Some Oven.