Enchilada Soup

Not taco soup and not white chicken chili – this soup has its own delicious flavor. 

2 T. olive oil

1 medium onion, chopped (about 1 cup)

3 cloves garlic, minced

4 cups chicken broth (1 32-oz. carton)

3 cups shredded and chopped cooked chicken

1 (15 oz.) can black beans, rinsed and drained

1 (14.5 oz.) can petite diced tomatoes

1 ½ cups frozen corn kernels (about 9 oz.)

1 (7 oz.) can green salsa (La Victoria)

1 T. chili powder

¼ cup cornstarch

¼ cup cold water

½ cup sour cream

Juice from half a lime

¼ cup chopped fresh cilantro

Tortilla chips

Heat the oil in a large stockpot over medium-high heat.  Stir in the onion and garlic; sauté until softened, about 5 minutes.  Stir in the broth, chicken, black beans tomatoes, corn, salsa and chili powder; heat to simmering.

Mix the cornstarch and cold water in a small bowl; stir until smooth.  Stir into the soup and simmer for 10 minutes.  In a bowl, whisk the sour cream and about 1 cup of the hot soup together until smooth.  Stir into the soup until well blended.  This keeps the sour cream from breaking.  Add the lime juice and cilantro and serve.  Serve with tortilla chips.  Serves 6.

From Heather