Cheesy Chicken Enchilada Soup Recipe Gimme Some Oven Ladle out 2 cups of the hot broth into a heatproof bowl or measuring cup. add the masa harina and whisk until combined. add the mixture back to the hot soup and stir until combined. add the cheeses. add the cheeses and stir until melted and evenly combined. taste and season the soup with salt and pepper as needed. Instructions. add all ingredients to a large slow cooker, and stir to combine. cook for 3 4 hours on high heat or 6 8 hours on low heat, until the chicken is cooked through and shreds easily. use two forks to shred the chicken. serve warm, with optional garnishes.
Cheesy Chicken Enchilada Soup Recipe Gimme Some Oven Whisk in the flour and cook for an additional minute. pour in half of the chicken stock, and stir until completely combined and no lumps remain. add in the rest of the chicken stock, and stir quickly to combine. add in the chicken, enchilada sauce, black beans, tomatoes, salt and cumin, and stir until combined. Preheat oven to 350°f. prepare your enchilada sauce. sauté the filling mixture. in large sauté pan, heat oil over medium high heat. add onion and sauté for 3 minutes, stirring occasionally. add diced chicken and green chiles, and season with a generous pinch of salt and pepper. Break down the cream cheese with a wooden spoon and cook until the cheese has completely melted. add the diced tomatoes, black beans, and frozen corn, stirring to combine. add the chopped chicken breast and chicken broth. stir and cook for about 10 to 15 minutes, stirring occasionally, until the soup is really hot. Bring all ingredients to a boil, and make sure that the cream of chicken soup is melted. stir as needed. once all ingredients have melted to creamy consistency, and are mixed well cut heat to allow soup to simmer. add in chicken, and cook for an additional 10 minutes.
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