Enchilada Soup

Product: Blue Corn Masa Flour  

Servings per recipe: 6 servings 

Nutritional Information per serving: 

Nutritional Information 
Calories 452 
Sugar 1.5g 
Protein 25.3g 
Fat 25g 


  • A good drizzle of avocado oil 
  • 1 medium yellow onion, diced 
  • 3 garlic cloves, minced 
  • 4 cups chicken broth 
  • 1 cup Just About Foods Blue Corn Masa Flour 
  • 2 cups enchilada sauce  
  • 2 cooked shredded chicken breasts  
  • 1 14oz can black beans  
  • ½ teaspoon ground cumin 
  • 1 cup shredded Monterrey Jack cheese, plus extra for garnish  
  • 6 spoonfuls Cream fraiche  
  • Chopped cilantro or spring onion, for garnish  


  1. Heat olive oil in a large Dutch oven or pot over medium-high heat. Add onions and garlic and sauté for 5 minutes, until onions become translucent. Add Blue Corn Masa Flour and cook for 1 minute, stirring constantly. 
  1. Add chicken broth and stir over medium heat until the soup thickens. Add the enchilada sauce, shredded chicken, black beans, ground cumin and salt and pepper to taste.  
  1. Stir together to combine and cook for about 10 minutes, uncovered, until the soup begins to simmer, make sure to stir the soup occasionally. 
  1. Remove the pot from the heat, add 1 cup of Monterrey Jack cheese and stir until it completely melts. 
  1. Serve with a spoonful of cream fraiche, more cheese and chopped cilantro and enjoy! 

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