Chicken Enchilada Soup
  • Cooking Time: 30
  • Servings: 4-5
  • Preparation Time: 10
  • 2-3 Chicken breasts, diced
  • Butter
  • Salt & Pepper
  • 1 ear fresh Corn, blanched and cut from cob
  • 1 can Black Beans, rinsed and drained
  • 1 sm can diced Green Chilis
  • 1 can Ro-Tel Tomatoes or other Mexican-style tomatoes w/lime & chilis
  • 1/4c fresh Cilantro, chopped
  • 1 1/2 - 2c Chicken Broth
  • 1/2c Sour Cream
  • Shredded Cheddar-Jack Cheese, for garnish
  1. * Saute chicken in butter in soup pot or Dutch oven til brown. Season w/salt & pepper.
  2. * Add all remaining EXCEPT sour cream. Bring to a low boil and simmer 20-30min.
  3. * Add sour cream, blend well and heat through.
  4. * Serve topped with shredded cheddar/jack cheese blend.
  5. *** Hubby crunched up some of his fav Mexican junk snacks, Salsa Grava flavor Takis, which are rolled corn chips dusted in chili powder. Gave it a little more texture.
We have a new Sunday hangout- Red Lion Grog House in the Square. Sunday's .40 cent wings, $3 Sun Kings, and Hubby had the soup du jour. It was, you guessed it, Chicken Enchilada soup! It was mighty tasty, and I said, "I can make that"! It's pretty simple, and I had everything in it at home, so when we got back, I gave it a shot. Mine was a little soupier, but I'm guessing that's because the supplier had put a thickening agent of some sort in it. Tasty!