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Enchilada Soup

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Makes: 6 servings adjust



  • 2 tablespoons Olive Oil
  • 1 cup Onion, chopped
  • 1 cup Green Pepper, chopped
  • 12 cup Carrot, chopped
  • 12 cup Celery, chopped
  • 2 cloves Minced Garlic
  • 12 cup Masa Harina

Step 1

Heat oil in large pot. Saute onion, green paper, carrot, and celery. Add garlic when vegetables are soft. Add masa harina and cook for one more minute.


  • 6 cups Chicken Broth, divided
  • 28 ounces Canned Diced Tomatoes
  • 1 tablespoon Chili Powder
  • 1 12 teaspoons Cumin
  • 1 can Canned Black Beans, drained
  • 1 can Corn, drained
  • 1 teaspoon Salt
  • Hot Sauce, to taste
  • 1 pound Chicken Breast, cooked and shredded

Step 2

Add 3 cups chicken broth, tomatoes, chili powder, and cumin. Cook until tomatoes are soft. Add beans, corn, salt, hot sauce, chicken, and remaining 3 cups broth. Cook 5 more minutes.


  • 8 ounces Cheddar Cheese, shredded
  • 1 cup Sour Cream

Step 3

Add cheese, stir until melted. Stir in sour cream before serving.
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