Masa Soup

Masa soup with chicken, black beans, and Cheddar cheese is a hearty, Mexican-inspired meal for chilly days or Cinco de Mayo.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 475 Calories

Ingredients

• ⅛ teaspoon salt
• 1 teaspoon salt
• 1 cup water
• ⅔ cup water
• 1 small onion, chopped
• 2 cups shredded Cheddar cheese
• 1 pound skinless, boneless chicken breast halves
• 2 cloves garlic, chopped
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• 1 (15 ounce) can black beans, rinsed and drained
• 1 quart chicken broth
• 1 cup enchilada sauce
• ¼ cup sour cream, or to taste
• ¼ cup chopped fresh cilantro, or to taste
• 1 tablespoon oil, or as needed
• 1 cup masa

Recipe Instructions

Step 1

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.

Step 2

Combine chicken broth, black beans, 1 cup water, and enchilada sauce in a large pot; bring to a boil.

Step 3

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.

Step 4

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.

Step 5

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.