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Chicken Enchilada Soup

Ingredients 1 (14 oz.) can black beans, rinsed and drained 1 (14 oz.) can fire-roasted diced tomatoes 1 (8.75 oz.) corn, drained 1 (4 oz.) can green chiles 3 cups low-sodium chicken broth 2 cups cooked chicken, shredded 1 cup red enchilada sauce 1/2 cup cornmeal 1 white onion, chopped 2-3 cloves garlic, minced 1 1/2 tablespoons olive oil 2 teaspoons chili powder 1/2 teaspoon cumin kosher salt and freshly ground pepper, to taste cheddar cheese, optional sour cream, optional tortilla strips, optional chives/green onion/scallions, chopped, optional Directions Heat oil in a large Dutch oven or stockpot over medium-high heat and saute onion until softened and translucent. 6-8 minutes. Season with chili powder and cumin. Add minced garlic and saute for 1-2 minutes, or until fragrant, then mix in cornmeal. Cook for 1 minute, then stir in 1 1/2 cups chicken broth, mixing so that cornmeal paste is incorporated. Pour in remaining chicken broth, then add chicken, beans, tomatoes, corn, chiles and enchilada sauce. Bring mixture to a boil, then reduce heat and let simmer for 5 minutes. Taste and adjust seasoning, if necessary. Ladle mixture into bowls and garnish with cheese, sour cream, tortilla strips and/or chives. Serve hot and enjoy!

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