Red Barn Cafe-

Life is hectic - Savor every Bite!

Sunday, September 29, 2013

Chicken Corn Enchilada Soup

This soup adds all the ingredients of a delicious enchilada, in one pot.

1 lb

Boneless, skinless chicken thighs
1 TbspOlive Oil
1Medium Onion, diced
2 clovesGarlic, minced
1(14 Oz) Can White Cannellini Beans, rinsed and drained
1(15.5 Oz) Can Black Beans, rinsed and drained
2Ears Fresh Corn Off The Husk, or 1 cup defrosted frozen
1 cupGreen Chili/tomatilla Sauce*, enchilada sauce
½Minced Jalapeno
1× 32 ozCarton Chicken Broth
½ tspSalt
½ tspPepper
1 tspCumin
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!

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