Everything you love about an enchilada but in soup form!!
Salt both sides of chicken. Let rest for 15 minutes.
Pat chicken dry. Then resalt and pepper. Pound chicken to a uniform size for easier cooking.
Heat oil in pan. Place chicken in the pan. Do not move for 7 minutes. Cook for 7 minutes on opposite side.
Remove chicken from pan and set aside.
In 6 qt Dutch Oven, heat some oil over medium heat.
Add chopped yellow onion and sauté for 5 minutes.
Add garlic and sauté for another 2 minutes.
Add corn flour/meal and stir for additional minute.
Pour in 1/2 of the chicken stock. Stir, making sure the corn flour is dissolving. Then add remaining chicken stock.
Add enchilada sauce, black beans, tomatoes, green chilies, salt, corn, and cumin.
Allow soup to simmer for 5 minutes. Stir occasionally to keep the corn flour from burning to the bottom.
Shred chicken, and add to the soup.
Add shredded cheese, one handful at a time, and stir in between to melt the cheese.
Remove from heat, serve, add toppings, and ENJOY!!
Ingredients
Directions
Salt both sides of chicken. Let rest for 15 minutes.
Pat chicken dry. Then resalt and pepper. Pound chicken to a uniform size for easier cooking.
Heat oil in pan. Place chicken in the pan. Do not move for 7 minutes. Cook for 7 minutes on opposite side.
Remove chicken from pan and set aside.
In 6 qt Dutch Oven, heat some oil over medium heat.
Add chopped yellow onion and sauté for 5 minutes.
Add garlic and sauté for another 2 minutes.
Add corn flour/meal and stir for additional minute.
Pour in 1/2 of the chicken stock. Stir, making sure the corn flour is dissolving. Then add remaining chicken stock.
Add enchilada sauce, black beans, tomatoes, green chilies, salt, corn, and cumin.
Allow soup to simmer for 5 minutes. Stir occasionally to keep the corn flour from burning to the bottom.
Shred chicken, and add to the soup.
Add shredded cheese, one handful at a time, and stir in between to melt the cheese.
Remove from heat, serve, add toppings, and ENJOY!!