Chicken Enchilada Soup
Description
You can have this seriously delicious, easy to soup from the stovetop to the table in 30 minutes. Serve with extra cheese, chopped green onion or your choice of toppings.
Ingredients
14 oz. can black beans, rinsed and drained
14 oz. can fire-roasted diced tomatoes
8.75 oz. corn, drained
4 oz. can green chiles
3 c. chicken stock/broth
2 c. cooked chicken, shredded
1 c. red enchilada sauce, homemade or store-bought
1/2 c. cornmeal
1 white onion, chopped
3 cloves garlic, minced
1 1/2 T. olive oil
2 t. chili powder
1/2 t. cumin
Kosher salt, to taste
freshly ground pepper, to taste
cheddar cheese, optional
sour cream, optional
tortilla strips, optional
Garnish with: chopped chives, chopped green onion, chopped scallions, optional
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Heat oil in a large Dutch oven or pot over medium-high heat; saute onion until soft and translucent, 6-8 minutes. Season with chili powder and cumin.
Add garlic; saute 1-2 minutes, or until fragrant; mix in cornmeal. Cook 1 minute, then stir in 1 1/2 cups chicken stock/broth, stirring so cornmeal paste is incorporated.
Pour in remaining chicken stock/broth; add chicken, beans, tomatoes, corn, chiles and enchilada sauce. Bring to a boil; reduce heat and simmer for 5 minutes. Taste and adjust seasoning, as necessary.
Ladle mixture into bowls; garnish with cheese, sour cream, tortilla strips and/or chives, if desired.
Serve hot.
6-8 servings.