Everything you love about an enchilada but in soup form!!
Yields1 ServingPrep Time15 minsCook Time30 minsTotal Time45 mins 2 Chicken Breasts
1 Yellow Onion; chopped
2 Garlic Cloves; minced
½ cup Corn FlourAlso called Corn Meal
3 cups Chicken Stock
10 oz Red Enchilada Sauce
14 oz Black Beans; rinsed and drained
8 oz Yellow Corn; drained
14 oz Fire Roasted Diced Tomatoes; canned
4 oz Chopped Green Chilies; canned
½ tsp Ground Cumin
8 oz Shredded Cheddar Cheese
Salt/Pepper to taste
Cooking Oil
Optional Toppings: Chips, Avocado, Cheese, Sour Cream, Cilantro, and/or Pico de Gallo
1Salt both sides of chicken. Let rest for 15 minutes.
2Pat chicken dry. Then resalt and pepper. Pound chicken to a uniform size for easier cooking.
3Heat oil in pan. Place chicken in the pan. Do not move for 7 minutes. Cook for 7 minutes on opposite side.
4Remove chicken from pan and set aside.
5In 6 qt Dutch Oven, heat some oil over medium heat.
6Add chopped yellow onion and sauté for 5 minutes.
7Add garlic and sauté for another 2 minutes.
8Add corn flour/meal and stir for additional minute.
9Pour in 1/2 of the chicken stock. Stir, making sure the corn flour is dissolving. Then add remaining chicken stock.
10Add enchilada sauce, black beans, tomatoes, green chilies, salt, corn, and cumin.
11Allow soup to simmer for 5 minutes. Stir occasionally to keep the corn flour from burning to the bottom.
12Shred chicken, and add to the soup.
13Add shredded cheese, one handful at a time, and stir in between to melt the cheese.
14Remove from heat, serve, add toppings, and ENJOY!!
Ingredients
2 Chicken Breasts
1 Yellow Onion; chopped
2 Garlic Cloves; minced
½ cup Corn FlourAlso called Corn Meal
3 cups Chicken Stock
10 oz Red Enchilada Sauce
14 oz Black Beans; rinsed and drained
8 oz Yellow Corn; drained
14 oz Fire Roasted Diced Tomatoes; canned
4 oz Chopped Green Chilies; canned
½ tsp Ground Cumin
8 oz Shredded Cheddar Cheese
Salt/Pepper to taste
Cooking Oil
Optional Toppings: Chips, Avocado, Cheese, Sour Cream, Cilantro, and/or Pico de Gallo
Directions
1Salt both sides of chicken. Let rest for 15 minutes.
2Pat chicken dry. Then resalt and pepper. Pound chicken to a uniform size for easier cooking.
3Heat oil in pan. Place chicken in the pan. Do not move for 7 minutes. Cook for 7 minutes on opposite side.
4Remove chicken from pan and set aside.
5In 6 qt Dutch Oven, heat some oil over medium heat.
6Add chopped yellow onion and sauté for 5 minutes.
7Add garlic and sauté for another 2 minutes.
8Add corn flour/meal and stir for additional minute.
9Pour in 1/2 of the chicken stock. Stir, making sure the corn flour is dissolving. Then add remaining chicken stock.
10Add enchilada sauce, black beans, tomatoes, green chilies, salt, corn, and cumin.
11Allow soup to simmer for 5 minutes. Stir occasionally to keep the corn flour from burning to the bottom.
12Shred chicken, and add to the soup.
13Add shredded cheese, one handful at a time, and stir in between to melt the cheese.
14Remove from heat, serve, add toppings, and ENJOY!!
