This chicken enchilada soup is loaded with shredded chicken, corn, beans, vegetables and cheese, then finished off with a variety of toppings. An easy one pot dinner that the whole family will love!
assorted toppings such as tortilla strips, sour cream and avocado
Instructions
Heat the olive oil in a large pot over medium high heat. Add the onions and cook until translucent, 3-4 minutes. Add the garlic and cook for 30 seconds.
Stir in the masa harina and cook for one more minute.
Pour in the chicken stock and stir until well combined.
Add the chicken, enchilada sauce, beans, tomatoes, chiles, corn, and salt and pepper to the pot. Bring the soup to a simmer and cook for 8-10 minutes.
Add the cheese, whisking to combine well.
Sprinkle the cilantro over the top of the soup. Serve immediately with assorted toppings as desired.