“A good cook knows that it's not what's on the table that matters, it's who is in the chairs.”

Sunday, April 24, 2011

Enchilada Soup

This is from this cookbook , page 93 to be exact. 

2 T olive oil
1 medium onion (about 1 cup)
3 cloves of garlic
4 c chicken broth
1 1/2 pounds of cooked, shredded chicken
1 15 oz can black beans
1 14.5 can petite diced tomatoes
1 1/2 c corn kernels
1 7oz salsa verde or 4 oz can green chiles
1 T seeded and minced jalapeno pepper
1 T chili powder
1/4 c cornstarch
1/2 c sour cream
juice from 1/2 lime
1/4 c fresh cilantro

Heat oil in large pan, stir in onions and garlic, cook until softened, about 5 minutes.  Stir in chicken, broth, beans, tomatoes, corn, salsa, jalapeno, and chili powder.  heat to simmering.

Add cornstarch to small bowl, stir in water and mix until the mixture is smooth.  Stir into soup and simmer 10 minutes.  Whisk sour cream together with 1 c hot soup in a small bowl and then stir into soup until well blended.  Stir in lime juice and cilantro.  And serve!