CHICKEN ENCHILADA SOUP (serves 6-8)
INGREDIENTS
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1 (14 oz.) can black beans, rinsed and drained
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1 (14 oz.) can fire-roasted diced tomatoes
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1 (8.75 oz.) corn, drained
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1 (4 oz.) can green chiles
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3 cups low-sodium chicken broth
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2 cups cooked chicken, shredded
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1 cup red enchilada sauce, homemade or store-bought
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1/2 cup cornmeal
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1 white onion, chopped
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2-3 cloves garlic, minced
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1 1/2 tablespoons olive oil
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2 teaspoons chili powder
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1/2 teaspoon cumin
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kosher salt and freshly ground pepper, to taste
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cheddar cheese, optional
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sour cream, optional
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tortilla strips, optional
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chives/green onion/scallions, chopped, optional
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