My first soup of the fall! We had a short stretch of torrential rain and it was wonderful. We’re back to summer now (in October!!), but soup weather was a lovely memory while it lasted. This soup tastes just like an enchilada in a bowl and was super easy to make. You pretty much throw everything in a pot and let it work its magic.
Chopped Garlic (I used about 4 cloves)
1/2 tsp cumin
1/2 c Masa Harina
2 c Chicken Stock
1 cans Black Beans, rinsed
28 oz can Crushed or Diced Tomatoes
4 oz can Chopped Green Chiles
1 c Frozen or Fresh Corn
2 Chicken Breasts
Sharp Cheddar Cheese, freshly grated
Saute onion and garlic.
Sprinkle with cumine and the masa harina and cook until it starts to brown.
Slowly add in the chicken stock.
Add in the enchilada sauce, beans, tomatoes, chilies, and corn.
Place the whole chicken breasts in the soup and let everything simmer.
Once the chicken is cooked through, remove from the soup and shred with forks.
Add the chicken back in and stir in the cheese to taste.
Can be topped with sour cream, salsa, or whatever Mexican toppings you like.
Recipe from Gimme Some Oven