|This soup adds all the ingredients of a delicious enchilada, in one pot.|
Boneless, skinless chicken thighs
|1 Tbsp||Olive Oil|
|1||Medium Onion, diced|
|2 cloves||Garlic, minced|
|1||(14 Oz) Can White Cannellini Beans, rinsed and drained|
|1||(15.5 Oz) Can Black Beans, rinsed and drained|
|2||Ears Fresh Corn Off The Husk, or 1 cup defrosted frozen|
|1 cup||Green Chili/tomatilla Sauce*, enchilada sauce|
|1× 32 oz||Carton Chicken Broth|
|1 can||(14 Oz) Diced Tomatoes With Juice|
|Handful Chopped Cilantro, chopped|
Heat olive oil in a Dutch Oven and add chicken. Brown on both sides, about 3-4 min per side. Season with salt and pepper. Add in onions, jalapeno and garlic, stir until soft, about 4 min. Add corn, beans, broth, tomatoes, and cumin. Bring to a boil and lower to simmer for 40 min until chicken is falling apart. Stir in chilis and enchilada sauce, simmer for additional 5 min. Serve with torilla chips. top with chopped cilantro, a squeeze of lime and a dollop of sour cream.
Helpful Tips:* I used a pouch of Rick Blayless' Green Enchilada Sauce. You can also used a can of enchilada sauce. The cannellini beans mostly fall apart thickening the soup a bit and give it a velvety texture.
You can make this Vegetarian by leaving out the chicken and switching the chicken broth to vegetable broth. I also like to add spinach when I leave out the spinach- add 2 cups fresh baby spinach to the last 10 min of cooking. (Or use a package of thawed and drained frozen spinach). Enjoy!