Monday, February 27, 2012

Enchilada Soup

1 small onion, chopped
1 green pepper, chopped
1 tsp. olive oil
2 cans enchilada sauce (red)
2 cups chicken broth, divided
1/4 cup flour 
1 can fiesta corn, drained
1 can black beans, drained and rinsed
2 cups milk
1 tsp. cumin
1/8 tsp. chili powder
1/8 tsp. cayenne pepper
2 chicken breasts, cooked and shredded
1 cup Mexican cheese, shredded

1. In large pot, saute onions and green peppers in olive oil until tender.Once tender, add enchilada sauce, 1 cup chicken broth, corn, black beans, milk, cumin, chili powder and cayenne pepper.

2. With remaining chicken broth, whisk in flour. Once combined add to pot and bring to a boil.

3. Add in shredded chicken and simmer for 15-20 minutes. With 5 minutes remaining stir in Mexican cheese.

4. Serve with crushed tortilla chips.

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