Chicken Enchilada Soup


I needed a recipe for leftover chicken. I decided to start with the Pioneer Woman’s site. I found a recipe for Chicken Tortilla Soup. Then I modified it! And here are my results…enjoy!

Directions

1/2 medium onion, diced
1 cup diced bell peppers (green, red, and/or yellow)
2 TBSP olive oil

Heat oil over med-high heat and saute onions and peppers til tender.

1 can diced tomatoes (or Rotel)
1 can enchilada sauce
1 can black beans
1 cup chicken broth

Bring to a slow boil.
Simmer for 20(ish) minutes

3 cups precooked, diced chicken
juice of half a lime
2 tsp corn meal

Add chicken, lime, and cornmeal.
Stir.

4 soft corn shells, cut into strips and then cut in thirds. About a quarter inch wide by about 2 inches long.
Continue to simmer, covered.
Remove from heat about 15 minutes before you’re ready to plate. Or “bowl” in this case.

Serve with shredded cheese, sour cream, pico de gallo, chips, etc to compliment the smooth, spicy flavors.

We also ate cornbread with butter and honey smeared on top of it.

There was even enough left for me to have one of my new favorite things…cornbread bowls.

Let me know how you liked it! What did you pair it with?

…Did you have leftovers?!

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One thought on “Chicken Enchilada Soup

  1. Pingback: Soup & Cornbread « Camera Linz

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