20-minute chicken tortilla soup
Cook time: 
Total time: 
Serves: 4 servings
  • 2 tablespoons vegetable oil
  • 1 cup white onion, diced
  • 2 cloves garlic, minced
  • ½ cup masa harina
  • 2½ cups chicken stock
  • 2 cups chicken, cooked + shredded {check out my recipe for lime-poached chicken in the notes!}
  • 10oz red enchilada sauce
  • 14oz canned black beans, rinsed + drained
  • 14oz canned diced tomatoes, not-drained {i used ro-tel HOT which gave great heat}
  • 4oz canned chopped green chiles, not-drained
  • ½ tablespoon ground cumin
  • 8 ounces sharp cheddar cheese, {freshly grated if possible!}
  • toppings to taste! {see note below!}
  1. in a heavy-bottomed pot, heat the oil over medium-high heat.
  2. add the onion + saute until cooked + translucent. {about 5 minutes}
  3. add the garilc+ saute for an additional minute until fragrant.
  4. next, stir in the masa harina + cook for an additional minute.
  5. slowly pour in half the chicken stock, stirring to keep lump-free + the mixture is completely combined.
  6. slowly add in the remainder of the chicken stock + stir to combine until mix is smooth. {this may take a few minutes to smooth out}
  7. then add in the chicken, enchilada sauce, black beans, tomatoes, green chiles + cumin. stir to combine.
  8. continue stirring occasionally until the mixture reaches a simmer. then reduce heat to medium-low + let it simmer until fully heated through, stirring occasionally so that the soup does not stick to the bottom of the pan. {about 5 minutes}.
  9. then stir in the cheese, one handful at a time, until combined.
  10. serve the soup hot with your choice of delicious toppings! enjoy!
slightly adapted from Gimme Some Oven.
Recipe by kelly's ambitious kitchen. at https://kellysambitiouskitchen.com/20-minute-chicken-tortilla-soup/