MASA SOUP
Hearty Mexican-influenced soup for cold winter days! For thicker soup, add Mexican rice.
Provided by liz
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 17
Steps:
- Bring a pot of water to a boil; cook chicken in boiling water until no longer pink in the center, 7 to 10 minutes. Remove chicken from water, let cool, and shred.
- Combine chicken broth, black beans, 1 cup water, and enchilada sauce in a large pot; bring to a boil.
- Heat oil in a skillet over medium heat; cook and stir onion and garlic until onion is translucent, 5 to 10 minutes. Add onion mixture, chili powder, 1 teaspoon salt, and cumin to the broth mixture.
- Mix masa, 2/3 cup water, and 1/8 teaspoon salt together in a bowl until evenly combined; form into small balls. Add masa balls and shredded chicken to the broth mixture.
- Cook until heated through and masa balls are cooked through, 15 to 20 minutes. Stir Cheddar cheese into soup until melted, about 5 minutes. Ladle soup into bowls and garnish with cilantro and sour cream.
Nutrition Facts : Calories 474.9 calories, Carbohydrate 31.2 g, Cholesterol 101.3 mg, Fat 24.9 g, Fiber 8.2 g, Protein 31.8 g, SaturatedFat 12.9 g, Sodium 1634.2 mg, Sugar 1.4 g
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