Enchilada Soup

By cooksalot

Ingredients

• 1 (14 oz.) can black beans, rinsed and drained
• 1 (14 oz.) can fire-roasted diced tomatoes
• 1 (8.75 oz.) corn, drained
• 1 (4 oz.) can green chiles
• 3 cups low-sodium chicken broth
• 2 cups cooked chicken, shredded
• 1 cup red enchilada sauce, homemade or store-bought
• 1/2 cup cornmeal
• 1 white onion, chopped
• 2-3 cloves garlic, minced
• 1 1/2 tablespoons olive oil
• 2 teaspoons chili powder
• 1/2 teaspoon cumin
• kosher salt and freshly ground pepper, to taste
• cheddar cheese, optional
• sour cream, optional
• tortilla strips, optional
• chives/green onion/scallions, chopped, optional

Preparation

Step 1

Heat oil in a large Dutch oven or stockpot over medium-high heat and saute onion until softened and translucent. 6-8 minutes. Season with chili powder and cumin.
Add minced garlic and saute for 1-2 minutes, or until fragrant, then mix in cornmeal.
Cook for 1 minute, then stir in 1 1/2 cups chicken broth, mixing so that cornmeal paste is incorporated.
Pour in remaining chicken broth, then add chicken, beans, tomatoes, corn, chiles and enchilada sauce.
Bring mixture to a boil, then reduce heat and let simmer for 5 minutes. Taste and adjust seasoning, if necessary.
Ladle mixture into bowls and garnish with cheese, sour cream, tortilla strips and/or chives.
Serve hot and enjoy!