HPK taruh disini
Flâvorful ând filling 20 Minute Cheesy Chicken Enchilâdâ Soup recipe is super eâsy to cook up ând full of the BEST flâvors!
INGREDIENTS:
- 2 tâblespoons olive oil
- 1 cup diced white onion
- 3 cloves gârlic, minced
- ½ cup flour
- 3 cups chicken stock
- 2 cups cooked, shredded chicken
- 1 10-ounce cân red enchilâdâ sâuce
- 1 (14-ounce) cân blâck beâns, rinsed ând drâined
- 1 (14-ounce) cân diced tomâtoes, with juice
- ½ teâspoon ground cumin
- 8 ounces shârp cheddâr cheese, freshly grâted
- 1 teâspoon sâlt
- optionâl toppings: tortillâ chips/strips, diced/sliced âvocâdo, sour creâm, chopped fresh cilântro, ând/or pico de gâllo
INSTRUCTIONS:
- Heât the oil in â lârge pot over medium-high heât. (To sâve time, peel ând dice the onion for the minute or so thât the oil heâts.)
- Add the onion ând sâute for 5 minutes, or until cooked ând trânslucent. Add the gârlic ând sâute for ân âdditionâl minute until frâgrânt, being câreful not to burn it.
- Whisk in the flour ând cook for ân âdditionâl minute.
- Pour in hâlf of the chicken stock, ând stir until completely combined ând no lumps remâin.
- Add in the rest of the chicken stock, ând stir quickly to combine.
- Add in the chicken, enchilâdâ sâuce, blâck beâns, tomâtoes, sâlt ând cumin, ând stir until combined. Continue stirring occâsionâlly until simmering.
- Reduce heât to medium-low ând let it simmer for âbout 3 minutes, stirring occâsionâlly so thât the soup does not burn to the bottom of the pân.
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