Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Olive oil | 2 tbsp |
| 2. | Sweet onion | 1 PC. |
| 3. | Flour | 1/2 Art. |
| 4. | Chicken bouillon | 2 Art. |
| 5. | Tabasco sauce | 180 Column |
| 6. | A hen | 600 Column |
| 7. | Red beans | 250 Column |
| 8. | Salt | 1/2 Tsp |
| 9. | Cream cheese | 80 Column |
Cooking
1 . Stage
Heat the olive oil over medium heat in a large pot. Add the onions and cook them for four to five minutes or until they start to soften.
2 . Stage
Add the masa harina and stir. Cook it with the onion for about a minute and then add the chicken broth. Stir until the masa dissolves into the broth.
3 . Stage
Add the enchilada sauce, chicken, beans, Rotel, and salt. Stir and bring the soup to a boil. Lower the heat to maintain a simmer and simmer the soup for 10 to 15 minutes.
4 . Stage
Take the pot off of the heat and stir in the cream cheese. Stir until it’s melted into the soup. Ladle into bowls and top each with garnishes.
