Enchilada Soup

I grew up in the frozen tundra of Sugar City, Idaho. It is COLD there. It is FREEZING! It wouldn’t be so bad, except that the wind is bitter and is almost always blowing. Even just a half hour away is so much warmer. The other day when I was visiting, it was one of those rare absolutely still days. The sky was pristine, blue. The snow was sparkling. It looked amazing outside. My husband and I decided to go cross county skiing around his parents property. Little did we know, it was below zero. Cruel Idaho weather. Stop playing games with us. When we went into the house to get warm, my husband’s mother had hot, comforting soup waiting for us.

So to help you get through the cold, frigid winter, here is a delicious soup recipe to warm you up.

PRINTABLE RECIPE

Ingredients:

• 2 TBSP. olive oil
• 1 medium onion, chopped
• 3 cloves of garlic, minced or pressed
• 4 C. chicken broth
• 3 C. shredded and chopped cooked chicken (1/2 Lbs.)
• 1 (15 oz.) can black beans, rinsed and drained
• 1 (14.5 oz.) petite diced tomatoes
• 1/2 C. frozen corn
• 1 seeded and minced jalapeno
• 1 (7 oz.) can salsa Verde or 1 (4 oz.) can chopped green chilies
• 1 TBSP. chili powder
• 1/4 C. cornstarch
• 1/4 C. cold water
• 1/2 C. sour cream
• Juice from 1/2 lime
• 1/4 C. cilantro

Directions:

1. Heat the oil in a large stock pot on medium high heat. Stir in the onion and garlic. Sauté until soft, about 3 minutes. Stir in broth, chicken, beans, tomatoes, corn, salsa Verde or green chilies, jalapeño, and chili powder. Heat to simmer.

2.  Add cornstarch and water to a small bowl. Stir until combined and stir into the soup. Let simmer for 10 minutes. Whisk sour cream and about 1 cup of hot soup together in a bowl until smooth. Stir into the soup. Add the cilantro and lime. Heat through. Serve with tortilla chips.

Recipe from Farm Chicks in the Kitchen

If you like this recipe, you might also enjoy:

• Jalapeno Jack Potato Soup
• Taco White Bean Soup
• Creamy Tomato Soup