20 Minute Cheesy Chicken Enchilada Soup


2 tablespoons olive oil
1 cup diced white onion
3 cloves garlic, minced
½ cup flour
3 cups chicken stock
2 cups cooked, shredded chicken
1 10-ounce can red enchilada sauce
1 (14-ounce) can black beans, rinsed and drained
1 (14-ounce) can diced tomatoes, with juice
½ teaspoon ground cumin
8 ounces sharp cheddar cheese, freshly grated
1 teaspoon salt
optional toppings: tortilla chips/strips, diced/sliced avocado, sour cream, chopped fresh cilantro, and/or pico de gallo


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