Here’s a quick and easy recipe for a delicious Tex-Mex inspired soup. This is one of my husband’s favorite. It’s full of flavor, and is rich and creamy from lots of cheese and harina.
This recipe was developed for Babble’s Family Kitchen.
Yield: Serves 4
2 lbs boneless skinless chicken breasts, chopped
1 large onion, diced
2 cloves garlic, diced fine
1 – 15 oz can black beans, drained and rinsed
1 – 11 oz can Mexi-corn, drained and rinsed (corn with added bell peppers)
1 – 10 oz can enchilada sauce
1 – 15 oz can diced tomatoes, or diced tomatoes and green chilis
4 cups chicken stock
4 tablespoons harina (fine pre-cooked cornmeal, I use P.A.N. Brand) or masa harina
2 teaspoons cumin
1 teaspoon coriander
2 cups shredded cheddar cheese
1/4 cup freshly chopped cilantro
salt and pepper
olive oil
1. Preheat a large soup pot. Drizzle with olive oil. Salt and pepper chicken. Add to soup pot. Add chopped onion. Cook until chicken is done. Add garlic and saute for 2 – 3 minutes. Add beans, corn, canned tomatoes, enchilada sauce and chicken stock. Add cumin and coriander. Bring to a boil and reduce to medium or medium-low heat. Add masa harina, by the tablespoon, sprinkling it evenly over the top of the soup. After adding each tablespoon, mix into the soup well to prevent clumping.
2. Cook soup for 20 – 30 minutes. After soup is done, add cheddar cheese and freshly chopped cilantro. Mix until cheese is melted and turn heat off. Serve.
