Chicken Enchilada Soup with Avocado and Sour Cream

January 26, 2014

It is another COLD day in Utah, a perfect day for making hot soup. I had some poached chicken in the fridge and decided to make one of my favorite soups; Chicken Enchilada. It tastes just like the famous soup at Chilis Restaurant. Add some avocado and sour cream with tortilla strips and it's a yummy meal on a cold day!

CHICKEN ENCHILADA SOUP RECIPE
2 large or 3 small chicken breasts cut up into cubes
1 large, sweet onion diced and caramelized
3 Tablespoons Masa Harina (Mexican corn flour)
11/2 teaspoons chili powder
1 teaspoon cumin
a few shakes of Taco Seasoning Mix
1 teaspoon Lawrys or Johnnys season salt
2 cups chicken broth (or water with 2 bouillon cubes)
2 small cans enchilada sauce of your choice (I used 1 can of mild, one can of medium)
1 medium can of tomatoes (pureed in the blender)
11/2 cup frozen yellow corn
1 small can black beans (drained)

Caramelize onions in 1 Tablespoon butter and 1 Tablespoon oil. Add 3 tablespoons of Masa Harina and 1/2 cup of the chicken broth and make a roux. Cook for a few minutes on low. Then add the rest of the...
See the full directions on my site

Nutritions

Calories
830

Sodium
1152mg
48% DV

Fat
66g
101% DV

Protein
14g
28% DV

Carbs
40g
13% DV

Fiber
10g
43% DV

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