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.

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.

1. 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.

1. 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.

1. 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.