Enchilada Soup

 

Hello there– We had a unexpected drop in from our oldest, Micah, last weekend.  Loved the chance to catch up with that guy.  And since is was rainy and cold (hooray for rain in SoCal!), we lunched with a big pot of this soup and a slab of hot cornbread.

It’s rich and just spicy enough, chock full of chicken, beans and corn.  Topped with a few goodies, delicious!

ENCHILADA SOUP
2 tab. olive oil
1 yellow onion, chopped fine
3 cloves garlic, minced
28 oz. chicken broth (2 cans)
14 oz. can enchilada sauce (about 1 1/2 cups)
14 oz. can fire roasted tomatoes
14 oz. can corn, liquid drained
14 oz. can black beans, rinsed
14 oz. can chili beans, sauce & all!
2 tsp. cumin
1/2 tsp. salt
1 rotisserie chicken, boned and cut to bits.
garnish:  tortilla strips, avocado, grated cheddar, sour cream, green onion…

Heat the olive oil in the bottom of a soup pot.  Then add in the chopped onion and cook for 3 minutes, stirring now and then.  Then add in the garlic for a minute more.

Pour in the chicken broth, enchilada sauce, fire roasted tomatoes, corn, black beans, chili beans, cumin and salt.  Stir it all together and bring to a strong simmer and then add in the chicken.

Simmer for 5 minutes more and serve it up hot with whatever garnishes you like.