Masa Soup

Name: Masa Soup
Ingredients: 1 pound skinless, boneless chicken breast halves; 1 quart chicken broth; 1 (15 ounce) can black beans, rinsed and drained; 1 cup water; 1 cup enchilada sauce; 1 tablespoon oil, or as needed; 1 small onion, chopped; 2 cloves garlic, chopped; 1 teaspoon chili powder; 1 teaspoon salt; 1/2 teaspoon ground cumin; 1 cup masa; 2/3 cup water; 1/8 teaspoon salt; 2 cups shredded Cheddar cheese; 1/4 cup chopped fresh cilantro, or to taste; 1/4 cup sour cream, or to taste

17 ingredients

5 steps

Ingredients

1 pound skinless, boneless chicken breast halves
1 quart chicken broth
1 (15 ounce) can black beans, rinsed and drained
1 cup water
1 cup enchilada sauce
1 tablespoon oil, or as needed
1 small onion, chopped
2 cloves garlic, chopped
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon ground cumin
1 cup masa
2/3 cup water
1/8 teaspoon salt
2 cups shredded Cheddar cheese
1/4 cup chopped fresh cilantro, or to taste
1/4 cup sour cream, or to taste

Directions

1

Bring a pot of water to a boil; cook chicken in boiling water until no longer pink in the center, 7 to 10 minutes. Remove chicken from water, let cool, and shred.
2

Combine chicken broth, black beans, 1 cup water, and enchilada sauce in a large pot; bring to a boil.
3

Heat oil in a skillet over medium heat; cook and stir onion and garlic until onion is translucent, 5 to 10 minutes. Add onion mixture, chili powder, 1 teaspoon salt, and cumin to the broth mixture.
4

Mix masa, 2/3 cup water, and 1/8 teaspoon salt together in a bowl until evenly combined; form into small balls. Add masa balls and shredded chicken to the broth mixture.
5

Cook until heated through and masa balls are cooked through, 15 to 20 minutes. Stir Cheddar cheese into soup until melted, about 5 minutes. Ladle soup into bowls and garnish with cilantro and sour cream.