Chicken Enchilada Soup

Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.

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Servings: 6 servings

Ingredients

3 tbsp extra virgin olive oil
1 large yellow onion, chopped
3 cloves garlic, minced
1 jalapeno pepper, seeded and sliced into strips
2 ears of corn, kernels removed
1 (15oz/425g) can black beans, rinsed and drained
12 oz (340g) cooked and shredded chicken meat
1 (14.5oz/411g) can diced tomatoes
1 can (1 lb 3 oz/538g) medium red enchilada sauce
4 cups (960ml) chicken stock
Salt to taste
1 tbsp lime juice, optional
8 oz (226g) shredded cheese

Garnish
½ cup chopped cilantro
½ cup (56g) shredded cheese
Tortilla chips

Instructions
Heat olive oil in a large pot. Fry onions until softened, about 2 minutes. Add garlic and jalapeno pepper. Continue to fry for another 30 seconds.

Add corn, black beans, chicken, tomatoes, enchilada sauce, and chicken stock. Stir to get everything well mixed. Bring soup to a boil over medium heat.

Chicken Enchilada Soup:
Add salt, lime juice (if using), and shredded cheese. Stir until cheese has melted and is heated through. Turn off stove.

Chicken Enchilada Soup:
Serve warm topped with chopped cilantro, shredded cheese, and crushed tortilla chips.

From rotinrice.com