Ingredients
Scale
- 2 tablespoons olive oil 🫒
- 1 sweet onion, diced 🧅
- 1 tablespoon minced garlic 🧄
- 4 cups chicken broth 🍗🥣
- 3 cups cooked, shredded chicken 🍗
- 1¼ cups enchilada sauce 🌶️
- 1 can (15 oz) black beans, drained and rinsed 🫘
- 2 cans (10 oz) Rotel – diced tomatoes with chiles 🍅🌶️🥫
- 1 can (15 oz) corn, drained 🌽
- 1/2 teaspoon chili powder 🌶️
- 2 teaspoons ground cumin 🥄
- 1/2 cup corn flour (masa harina) 🌽🥣
- 1 cup shredded cheddar cheese 🧀
- 6 oz cream cheese, softened and cubed 🧀
- 1/2 teaspoon salt 🧂
- 1/2 teaspoon black pepper 🌶️
- Toppings: tortilla strips 🌮, sliced avocado 🥑, sour cream 🥛, fresh cilantro 🌿, lime wedges 🍋
Instructions
- Heat the olive oil in a large soup pot over medium-high heat 🫒.
- Add the diced sweet onion and sauté until translucent, about 5–7 minutes 🧅.
- Add the minced garlic and cook 30–60 seconds until fragrant 🧄.
- Stir in the chicken broth, shredded chicken, enchilada sauce, black beans, Rotel, corn, chili powder, and cumin. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes 🍗🌶️.
- To thicken: ladle 2 cups of hot soup into a bowl and whisk in the masa harina until smooth. Pour the mixture back into the pot while stirring to combine 🌽🥣.
- Add the shredded cheddar and cubed cream cheese to the soup. Stir over medium-low heat until the cheeses are fully melted and the soup is creamy 🧀.
- Taste and adjust seasoning with additional chili powder, salt, and pepper as needed 🧂🌶️.
- Serve hot in bowls and top with crunchy tortilla strips, sliced avocado, a dollop of sour cream, and fresh cilantro 🌮🥑🥛🌿.
- Optional: garnish with extra shredded cheddar and a squeeze of lime for brightness 🍋.