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

Steps

1. 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.
2. 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.
3. 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.