My sister-in-law gave me this recipe a few years ago so our family has since been calling it “Jennie Soup.” Now that I think about it we name a lot of recipes and things after people in our family. We also have a recipe we call “Katie Casserole” for obvious reasons, and our favorite pan is called “the Marci pan” because Marci’s family gave it to us for our wedding. Does anyone else do this?
This Black Bean Chicken Enchilada Soup is one of my favorites because it is frugal, healthy, and easy to make. After you cook the chicken, the majority of the recipe calls for throwing things in the pot. If I have beans already done, I can whip this up in about 10 minutes including the time it takes to set the table. The times I have served this to company they have given it rave reviews.
The first time we gave this to our kids they were less than excited about the spicy flavor that comes from the enchilada sauce, but we soon learned that a spoonful of sour cream mixed in, and/or maybe some cheese really tones down the spicy flavor. Give them some chips or tortillas and they love it.
Black Bean Chicken Enchilada Soup
1 lb chicken cut into chunks
1 clove garlic diced
28 oz can green enchilada sauce
1 can chicken broth (or bouillon cube with water)
1 tsp cumin
1 can black beans (or make your own)
1/2 bag frozen corn
Optional add ins: Sour cream, shredded cheese, cilantro, avocado, tomatoes, tortilla chips
- Brown chicken in a large pot.
- Add minced garlic, enchilada sauce, water, chicken broth and cumin.
- Drain and rinse black beans and add to the pot.
- Add frozen corn last when soup is just about to boil. Bring back to boil.
- Mix in sour cream if desired and add any additional toppings.
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