Appetizers / Soups / Salads

20 minute cheesy enchilada soup takes 5 minutes to prepare.

20 minute cheesy enchilada soup takes 15 minutes to cook.

20 minute cheesy enchilada soup makes 6 servings.

The ingredients for 20 minute cheesy enchilada soup are:

2 tbsp Crisco Pure Vegetable Oil
1 cup, chopped Onions, raw
2 serving Garlic, Minced, Spice World (garlic,water,phosphoric acid) (by HANSOMEBOY)
.5 cup Masa Harina (by ECHO_E)
3 cup Chicken Stock, Swanson 33% less sodium (by CHER1954)
16 ounces Chicken Breast (cooked), no skin, roasted
1.25 cup Sauce - Enchilada Sauce-Old El Paso (by JEFFGARTIN)
1.75 cup Bush's, Black Beans
1.75 cup Del Monte Diced Tomatoes, No Salt Added
8 tbsp Old El Paso Chopped Green Chile (by CARLY783)
.5 tsp Cumin seed
1 cup Kraft Finely Shredded Sharp Cheddar Cheese

Here is how you make 20 minute cheesy enchilada soup:

1. Heat the oil in a large stock over medium-high heat. Add the onion and saute for 5 minutes, or until cooked and translucent. Add the garlic and saute for and additional minute until fragrant. Stir in the masa harina and cook for an additional minute.2. Pour in half of the chicken stock, and stir until completely combined. Add in the remainder of the chicken stock, and stir to combine. Immediately add in the chicken, enchilada sauce, black beans, tomatoes, green chiles, salt and cumin, and stir until combined. Continue stirring occasionally until the mixture reaches a simmer. Reduce heat to medium-low and let it simmer for 3 minutes, stirring occasionally so that the soup does not stick to the bottom of the pan. Then stir in the cheese, one handful at a time, until combined. Season to tasteServing Size: 1 cupNumber of Servings: 6Recipe submitted by SparkPeople user ROWEN91.

The nutritional information for 20 minute cheesy enchilada soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 362.3

• Total Fat: 14.1 g
• Cholesterol: 63.5 mg
• Sodium: 1,015.7 mg
• Total Carbs: 31.6 g
• Dietary Fiber: 7.2 g
• Protein: 29.1 g