20 Minute Cheesy Enchilada Soup

Today I'm combining my favorite Fall food (soup!) with my favorite cuisine (Mexican!). This recipe is easy enough for a quick weeknight dinner, but also enjoyable for a chilly Sunday afternoon. 

What You'll Need:

2 tablespoons of olive oil
1 cup of diced white onion
3 cloves of minced garlic
1/2 of cup flour
3 cups of chicken stock
2 cups of cooked, shredded chicken
1 10-ounce can of red enchilada sauce
1 14-ounce can of black beans, rinsed and drained
1 1-ounce can of diced tomatoes (with juice)
1/2 teaspoon of ground cumin
8 ounces of grated sharp cheddar cheese
1 teaspoon of salt
optional garnishes: tortilla strips, avocado, sour cream, cilantro and/or pico de gallo

What You'll Need To Do:

Heat the oil in a large pot over medium-high heat.
Chop onion and garlic while oil is heating up.
Add the onion to the pot and saute for 5 minutes or until cooked and translucent.
Add the garlic and saute for an addition 1 minute being careful not to burn it.
Whisk in flour and cook for 1 minute.
Pour in half of the chicken stock.
Stir until combined and no lumps remain.
Add in the remaining chicken stock stirring quickly.
Add the chicken, enchilada sauce, black banes, tomatoes, salt, and cumin.
Stir until combine.
Continue stirring occasionally until simmering.
Reduce heat to medium-low.
Let the mixture simmer for 3 minutes, stirring occasionally.
Slowly stir in the cheese until combine.
Serve with your choice of toppings.