A really hearty soup recipe. Good for impressing people.
Chicken Enchilada Soup
Ingredients
~2 boneless skinless chicken breast
1 Tbsp veggie oil
1 clove garlic - minced
1 tsp chili powder
1/2 tsp clubhouse chipotle chili powder
4 cups (945ml) chicken broth
2 cups (470ml) tomato juice
1 cup canned black beans - rinsed/drained
2 Tbsp flour
1/2-1 cup salsa
1 cup frozen corn kernels
Optional
1-2 carrots - chopped into small pieces
Instructions
Cut chicken into 1/2” cubes.
Heat veggie oil in big pot.
Cook chicken, garlic, and chili spices in the oil over med-high heat until chicken is cooked.
Add chicken broth.
Whisk flour into tomato juice, then add to pot.
Bring to a hard boil while stirring for ~5mins until broth is slightly thickened & smooth.
Add salsa, beans, corn.
Add carrots if desired.
Cook over med-high heat for ~10 mins.
Serve with crumbled tortilla chips & top w/ grated cheese.
