Oh my goodness. Are you drowning in snow? Because we so are! I hope everyone is safe and warm and cozy and well fed from SuperBowl festivities. We had enough food to feed an army but somehow made a pretty good dent at it all. #BigEaters
Well, now it’s Monday and that means the start of another snowy and cold week. Let’s whip up something delicious to help us through it all, shall we?
Then, there’s the …. flavor. I fully believe it comes from one spot-on ingredient: masa harina. Think Mexican flour.
It gives this a sloooooow cooked, oh so authentic feel yet it comes together in roughly 20 minutes. Heck yeah, dinner’s done.
- 2 tablespoons vegetable oil
- 1 cup diced white onion
- 2 cloves garlic, minced
- 1/2 cup masa harina (find it in the baking aisle by flours)
- 3 cups chicken stock (may need a bit more)
- 2 cups cooked, shredded chicken
- 1 1/4 cups (or 1 10-ounce can) red enchilada sauce
- 1 (14-ounce) can black beans, rinsed and drained
- 1 (14-ounce) can fire roasted diced tomatoes
- 1 (4-ounce) can chopped green chiles
- 1 teaspoon ground cumin
- 8 ounces sharp cheddar cheese, freshly grated
- season with salt & pepper
- optional toppings: avocado, tortilla strips, cilantro, chopped tomato, sour cream
- Heat the oil in a large stock over medium-high heat. (To save time, peel and dice the onion for the minute or so that the oil heats - love this tip) Add the onion and saute for 5 minutes, or until cooked and translucent.
- Add the garlic and saute for an additional minute until fragrant. Stir in the masa harina and cook for an additional minute to develop that deep flavor.
- Pour in half of the chicken stock, and whisk until completely combined. Add in the remainder of the chicken stock, and whisk to combine. Immediately add in the chicken, enchilada sauce, black beans, tomatoes, green chiles, salt, pepper 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. Taste, and season the soup to taste with salt.