This delicious, hearty, creamy soup will have everyone returning for seconds. Pair with homemade Artisan Bread – we won’t tell how easy it all was to make!
Please note: We are including a recipe for Enchilada Sauce, because many places don’t carry it canned in the store (plus, it’s easy to make and so much better than canned anyhow). You can easily substitute the homemade enchilada sauce for canned though, if you prefer.
Time: 5 Minutes
- 3 tbsp Extra Virgin Olive Oil, Safflower Oil or Vegetable Oil
- 1 tbsp Flour
- 1/4 cup Chili Powder
- 2 cups Chicken Stock
- Medium can of Tomato Paste
- 2 tsp Oregano
- 2 tsp Cumin (or more to taste – we ended up using 3-4 tsp because we like to live on the edge)
- Salt (pinch)
- Freshly Ground Pepper (to taste)
Heat oil and flour in a small pot. stirring for 30 seconds – 1 minute. Add chili powder and mix until blended together in a paste. Add all other ingredients and allow to boil. Stir frequently. WARNING: if you walk away, pour a glass of wine and pick up a magazine as I did, it will burn to the bottom of your pot.
Time: 20 Minutes prep, 30 minutes simmer-time
- 1 Can Black Beans
- 2 cups fresh tomatoes, diced, or 1 large can of diced tomates
- 1 medium can sweet corn
- 1/2 chopped yellow onion
- 1-2 yellow bell peppers
- 2-3 chicken breasts, cut into cubes
- 1.5 cups milk
- 1 can cream of chicken soup
- 1 can enchilada sauce or all but 1/4 cup of homemade enchilada sauce (from recipe above)
- 2 tsp oregano
- 2-4 tsp cumin (we used four because we like)
Combine milk and chicken soup and whisk together over medium heat. Add all but 1/4 cup of the enchilada sauce you made, or all but 1/4 cup of the enchilada sauce from the can. Add Add tomatoes, beans, corn, onion, bell peppers and chicken, and spices. Allow to simmer until thick and amazing. Dish and top with grated cheese.