Categories: Soup

Ingredients

• 1 T. olive oil
• 1 lb. chicken breasts, cut into chunks
• 1/2 C. chopped onion
• 3 cloves garlic, finely chopped
• 1 quart chicken stock
• 1 can (14-1/2 ounces) fire-roasted diced tomatoes
• 1 can (10 ounces) red enchilada sauce
• 1 can (15 ounces) black beans, drained & rinsed
• 1 can (15 ounces) cannellini beans, drained & rinsed
• 1-2 C. frozen whole kernel corn
• 1 can (4 oz.) diced green chilis
• 1-1/2 t. chili powder
• 1/2 t. ground cumin
• 1/2 t. salt & pepper, or to taste
• 1 C. water
• 1/3 C. fine cornmeal

Directions

1. Heat oil in large soup kettle over medium-high heat. Add chicken; sauté 5 minutes. Add onion and garlic; cook and stir 3 minutes.

2. Stir in stock, tomatoes with juice, enchilada sauce, black & cannellini beans, corn, chiles, chili powder, cumin, and salt & pepper. Reduce heat to medium-low; simmer soup 20 minutes.

3. Mix cornmeal and 1 cup water until well blended; stir into soup. Bring to a boil; reduce heat and simmer, stirring frequently, 5 to 10 minutes or until soup is thickened.

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