Chicken Enchilada Soup

By gstark

Ingredients

• 1 tbsp. extra virgin olive oil
• 1 chopped yellow onion
• 4 cloves garlic, minced
• 2 jalapeño peppers, seeded and chopped
• 1/4 cup chopped fresh cilantro, divided
• 1 tbsp. cumin
• 1/2 tsp. coarsely ground black pepper
• 1 (16 oz.) can Kowalski's Enchilada Sauce
• 1 (16 oz.) jar Kowalski's Salsa
• 2 (15 oz.) can Northern beans, rinsed and drained
• 10 oz. frozen white corn, thawed (optional)
• 8 cups chicken broth
• 1/4 roasted chicken, white meat, shredded
• kosher salt and coarse ground black pepper, to taste

Preparation

Step 1

Add to Favorites

Heat oil in a deep pot over medium heat. Sauté onion, garlic, jalapeño and roughly half of the cilantro in the oil for 5-6 min. Add cumin; cook 1 min. Stir in pepper, enchilada sauce, salsa, beans, corn and broth; bring to a boil. Add chicken; reduce heat to low. Simmer covered 10 min. Garnish individual bowls with remaining cilantro; serve immediately.

Stir-Fry