Use up that leftover chicken and a few pantry staples to create a quick and delicious Enchilada Soup. Black beans are added for extra protein and a shot of potassium.
1 lg onion chopped
1/3 cup corn flour
1 10 oz can chopped tomatoes w/ green chilies
1 15 oz can tomato sauce
1 1/2 Tbsp. cumin
2 tsp. garlic powder
2 tsp. Litehouse® Instantly Fresh Cilantro
1 tsp salt
4 cups chicken stock
1/3 cup shredded cheddar cheese
1 can black beans drained and rinsed
2-3 c shredded chicken
Pickled jalapenos for topping
Sour cream for topping
In a large pot heat a generous drizzle of olive oil over medium heat. Add the onion and cook until softened. Sprinkle in the corn flour and cook stirring constantly for just a minute. Add the chopped tomatoes, tomato sauce, cumin, garlic powder, cilantro, salt, and chicken stock. Bring to a simmer and continue simmering until soup thickens a bit, about 15 minutes. Stir in the chicken, black beans, and cheddar cheese. Season with salt and pepper to taste. Top with desired toppings and serve.