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Thank you Sommer for this YUMMY recipe…
The salsa is the key ingredient to giving this enchilada soup a wide array of flavors. It offers a pop of freshness to offset the slow-cooked depth of the enchilada sauce.
PREP TIME: 10 Minutes DIFFICULTY: Easy
COOK TIME: 25 Minutes SERVINGS: 5 Servings
1 Tablespoon Olive Oil
1 Onion, Peeled And Chopped
4 cloves Garlic, Minced
1-1/2 pound Boneless Chicken Breast
2 teaspoons Ground Cumin
4 cups Chicken Broth
2 cans (10 Oz. Size) Red Enchilada Sauce
2 cups Frozen Corn
1 can (15 Oz. Size) Black Beans, Drained
1-1/2 cup Fresh Tomato Salsa
Your Favorite Toppings (See Note Below)
1. Add oil, chopped onion, and garlic to a large sauce pot. Place over medium heat and sauté for 3–5 minutes to soften.
2. Place chicken breasts in the pot along with cumin, chicken broth, and enchilada sauce. Bring to a boil, then lower heat and simmer for 15–20 minutes, until chicken is cooked through.
3. Remove chicken from pot and place on a cutting board. Add corn, black beans, and salsa to the soup. Chop or shred the chicken breasts and place back into the pot. Stir well, and salt and pepper to taste.
4. When ready to serve, ladle into soup bowls and sprinkle with fresh toppings.
Note: Possible toppings include shredded cheese, sour cream, chopped scallions, chopped avocado, cilantro, and tortilla chips.
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Have a ThirtyOne-derful day!