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Chicken and Black Bean Enchilada Soup

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Submitted by: rhandi2380504

 

This tasty soup has a great black bean base and has a zesty splash of enchilada sauce. Plenty of color comes from the bell pepper.
 

Ingredients

  • Chicken:
  • 2 boneless skinless chicken breasts
  • 2-3 tbsp olive oil
  • Spice rub: coarse salt, fresh cracked pepper, garlic powder, cumin
  • 1/3 cup enchilada sauce
  • Soup:
  • 2 cans black beans, 1 entire can and 1 drained
  • 1 red, orange or yellow bell pepper
  • 1 yellow onion
  • 1/2 4 oz can green chilies
  • 1/2 cup red enchilada sauce
  • 1/4 cup milk
  • 1/2 cup water
  • Garnish:
  • Cheddar cheese
  • Cilantro
  • Sour Cream

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Method

Cut chicken into bite sized pieces, then sprinkle generously with salt, pepper, garlic powder and cumin. Drizzle olive oil twice around a large heated skillet, add chicken, then cook on medium high heat about 3 minutes. Flip chicken and cook another 2-3 minutes. Turn to low, add enchilada sauce, then cover and let chicken simmer about 5 minutes until just done, being careful not to overcook. After chicken has cooled, cut into smaller pieces if desired. Saute bell pepper, onion and green chilies in olive oil. Season with a little salt, pepper, cumin and garlic powder. Leave vegetables slightly al dente and turn heat to low. Place can of black beans with liquid in food processor or blender and add 1/4 cup milk. Pulse until mixture is a smooth paste. Add black bean puree, can of drained black beans, chicken, enchilada sauce and water to pepper and onion saute. Let soup simmer and heat through on low for 10-30 minutes. Serve soup hot with garnishes of choice.

 

Notes: Photo can be viewed on my blog, click bellow for a direct link, http://straightupgoodfood.blogspot.com/2009/09/chicken-black-bean-enchalda-soup.html

 

Number of Servings: 4

 

Submitted by: rhandi2380504 ()

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