Enchilada Soup

Thumb_enchilada_soup

(from SallyV’s recipe box)

Prep time: 10 minutes
Cook time: 45 minutes
Serves 4 people

Categories: Soup

Ingredients

  • 1 T. olive oil
  • 1 lb. chicken breasts, cut into chunks
  • 1/2 C. chopped onion
  • 3 cloves garlic, finely chopped
  • 1 quart chicken stock
  • 1 can (14-1/2 ounces) fire-roasted diced tomatoes
  • 1 can (10 ounces) red enchilada sauce
  • 1 can (15 ounces) black beans, drained & rinsed
  • 1 can (15 ounces) cannellini beans, drained & rinsed
  • 1-2 C. frozen whole kernel corn
  • 1 can (4 oz.) diced green chilis
  • 1-1/2 t. chili powder
  • 1/2 t. ground cumin
  • 1/2 t. salt & pepper, or to taste
  • 1 C. water
  • 1/3 C. fine cornmeal

Directions

  1. Heat oil in large soup kettle over medium-high heat. Add chicken; sauté 5 minutes. Add onion and garlic; cook and stir 3 minutes.

  2. Stir in stock, tomatoes with juice, enchilada sauce, black & cannellini beans, corn, chiles, chili powder, cumin, and salt & pepper. Reduce heat to medium-low; simmer soup 20 minutes.

  3. Mix cornmeal and 1 cup water until well blended; stir into soup. Bring to a boil; reduce heat and simmer, stirring frequently, 5 to 10 minutes or until soup is thickened.

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