- 1 pound skinless, boneless chicken breast halves
- 1 quart chicken broth
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup water
- 1 cup enchilada sauce
- 1 tablespoon oil, or as needed
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1 cup masa
- 2/3 cup water
- 1/8 teaspoon salt
- 2 cups shredded Cheddar cheese
- 1/4 cup chopped fresh cilantro, or to taste
- 1/4 cup sour cream, or to taste
- 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.
07/08/2019
recipepes.com
masa soup, recipe
PT15M
PT1H
5
455 calories
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