Chicken Enchilada Soup (30 minute!)

Who doesn't love chicken enchilada soup?! This version is thick, creamy, and loaded with cheese and chicken. Bonus? It's done in 30 minutes! Yes, you CAN make a deeply flavorful soup without it simmering all day.

Some enchilada soup is thin - this crockpot version I've shared before is broth-y. Delicious, but not thick. I personally love it both ways but there is something comforting when you're inhaling a big bowl of thick soup. Sorta like you don't need anything else to make it a meal, you know?

The key to thickening this soup is masa harina, a Mexican flour typically used to make corn tortillas. The flavor works better than all-purpose flour and it thickens beautifully. You should be able to find it in the baking aisle of any major grocery store.

Thanks to a store bought rotisserie chicken, and some canned veggies, you can have this soup ready to go in just 30 minutes!

{30 minute} Chicken Enchilada Soup

2 tablespoons vegetable oil

1 small onion, diced

2 cloves garlic, minced

1/2 cup masa harina

3 cups chicken stock

2 cups cooked, shredded chicken (from a rotisserie chicken)

2 (10-ounce) cans red enchilada sauce

1 (14-ounce) can black beans, rinsed and drained

1 (14-ounce) can fire roasted diced tomatoes (with their juices)

1 (4-ounce) can chopped green chiles (mild if you don't want spicy)

1 cup frozen corn

1/2 teaspoon ground cumin

8 ounces sharp cheddar cheese, freshly grated

salt, to taste

optional toppings: sliced avocado, additional grated cheese, sour cream, chopped cilantro, etc.

Heat the oil in a large stockpot over medium-high heat. Add the onions and cook, stirring often, until translucent and softened, about 5 minutes. Add the garlic and cook another minute. Stir in the masa harina and cook another minute.

Pour in half the chicken stock and stir until completely combined, Add the remaining stock, chicken, enchilada sauce, black beans, tomatoes, green chiles, corn, and cumin. Stir occasionally until the soup comes to a simmer. Reduce heat to medium-low and let simmer for 3 minutes, stirring often to avoid sticking. Stir in the cheese, a little at a time, until melted and smooth. Taste and add salt if needed.

Serve with optional toppings.  

Source: slightly adapted from Gimme Some Oven