Chick'N Enchilada Soup
18 ingredients
6 steps
Ingredients
- 3 tablespoons olive oil
- 1 medium sweet onion, chopped
- 4 cloves garlic, minced
- 1 cup Masa Harina (found on the ethnic isle in the grocery)
- 6 cups hot water
- 2 tablespoons Better Than Bouillon no-chicken bouillon
- 2 cans black beans, drained and rinsed
- 1 cup whole kernel corn
- 2 cans red enchilada sauce
- 1 cube Hatch chiles (or a 4 ounce can green chiles)
- 1 can diced tomatoes
- 1 can fire-roasted tomatoes
- 2 teaspoons salt
- 1 teaspoon sugar
- 1 1/2 teaspoons chili powder
- 2 1/2 teaspoons ground cumin
- 1 package Gardein Meatless Chick'n strips cut into thirds
- Garnish: tortilla strips, avocado, lime juice, sour cream, etc
Directions
-
1Heat a dutch oven over medium high heat. Add olive oil and allow it to heat through. Add onion and garlic. Cook until the onions are translucent and a bit golden.
-
2Add Masa to the onion mixture. Give it a stir and allow it to cook for 1-0 minutes, stirring constantly.
-
3Add 3 cups water and 1 tablespoon of the no chicken broth to the soup pot and stir to combine, making sure all of the mesa mix has been incorporated.
-
4Add the remaining 3 cups water and 1 tablespoon no chicken broth to pot. Stir well.
-
5Add the black beans, tomatoes (with juice), corn, chick'n pieces, enchilada sauce, spices and chilies. Stir to combine. Allow the soup to simmer for 10 minutes.
-
6Serve with garnishes of your choice. You could use tortilla chips or even corn chips if you don't have tortillas to cut up and bake.
Products Matching These Ingredients
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