1.50lbsChicken Breasts or Thighs, chopped into 1" cubes
2tbspOlive Oil
1Onion (White or Yellow) - medium, diced
1.50tspChili Powder
2.50tspCumin
3tspGarlic, minced
6cupsWater
2.50tbspChicken Boullion
1cupTortilla Chips, crushed (see notes)*
1canRed Enchilada Sauce
8ozMexican Cheese Blend
¼cupCilantro, chopped
1canCorn - 11oz. canned, (southwest style if you can find it)
1canBlack Beans, drained (15oz)
1canRotel Diced Tomatoes & Green Chilies (15oz)
1canGreen Chilis (4oz)
½tspBlack Pepper
Vegetarian Substitutions
Substitute Vegitable Broth for Chicken Broth
Substitute Tofu for Chicken, or simply omit completely
Tips
For a spicier soup, use Hot enchilada sauce and hot green chiles.
Directions
1
Heat a large, deep pot(soup pot) over medium high heat. Add 3 Tb olive oil and allow it to heat through. Add 1 medium onion (chopped) and 3 tsp garlic (minced) to oil. Cook until the onions are translucent and a bit golden.
2
Add chicken, cooking until mostly browned. Doesn't have to be cooked all the way through as the boiling soup will finish the cooking process.
3
Add water, black beans (drained), corn, Rotel, green chili's and enchilada sauce, then stir.
4
Add boullion, chili power, cumin, black pepper and stir again, mixing well. Bring to a boil, then reduce heat, add crushed tortilla chips and simmer for 10 minutes.
5
Prior to serving, add 1 cup Mexican cheese blend, stirring well.
6
Place soup into bowls and garish with chopped cilantro, more cheese and crushed tortilla chips (to taste)
Notes
7
To crush tortilla chips, place them in a zip log bag, remove air and seal. Pound until crushed with a tenderizing mallet. Alternatively, you could substitute 1 cup Masa Harina.
8
For a time saver, you could use rotisserie chicken instead, skipping cooking the chicken in step 2.
1.50lbsChicken Breasts or Thighs, chopped into 1" cubes
2tbspOlive Oil
1Onion (White or Yellow) - medium, diced
1.50tspChili Powder
2.50tspCumin
3tspGarlic, minced
6cupsWater
2.50tbspChicken Boullion
1cupTortilla Chips, crushed (see notes)*
1canRed Enchilada Sauce
8ozMexican Cheese Blend
¼cupCilantro, chopped
1canCorn - 11oz. canned, (southwest style if you can find it)
1canBlack Beans, drained (15oz)
1canRotel Diced Tomatoes & Green Chilies (15oz)
1canGreen Chilis (4oz)
½tspBlack Pepper
Vegetarian Substitutions
Substitute Vegitable Broth for Chicken Broth
Substitute Tofu for Chicken, or simply omit completely
Tips
For a spicier soup, use Hot enchilada sauce and hot green chiles.
Directions
Directions
1
Heat a large, deep pot(soup pot) over medium high heat. Add 3 Tb olive oil and allow it to heat through. Add 1 medium onion (chopped) and 3 tsp garlic (minced) to oil. Cook until the onions are translucent and a bit golden.
2
Add chicken, cooking until mostly browned. Doesn't have to be cooked all the way through as the boiling soup will finish the cooking process.
3
Add water, black beans (drained), corn, Rotel, green chili's and enchilada sauce, then stir.
4
Add boullion, chili power, cumin, black pepper and stir again, mixing well. Bring to a boil, then reduce heat, add crushed tortilla chips and simmer for 10 minutes.
5
Prior to serving, add 1 cup Mexican cheese blend, stirring well.
6
Place soup into bowls and garish with chopped cilantro, more cheese and crushed tortilla chips (to taste)
Notes
7
To crush tortilla chips, place them in a zip log bag, remove air and seal. Pound until crushed with a tenderizing mallet. Alternatively, you could substitute 1 cup Masa Harina.
8
For a time saver, you could use rotisserie chicken instead, skipping cooking the chicken in step 2.
