Party Enchilada Soup
Make any get-together a party with a big pot of this thick, flavorful, stewy soup.
1 tablespoon olive oil
4 to 6 (20 ounces) Gold'n Plump® Boneless Skinless Thighs, cut into chunks
1/2 cup finely chopped onion
3 cloves garlic, finely chopped
1 quart low-sodium chicken broth
1 can (14-1/2 ounces) fire-roasted diced tomatoes with juices
1 can (10 ounces) red enchilada sauce
1 can (4 ounces) diced jalapeño chiles, drained
1-1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt, or to taste
1/3 cup very fine cornmeal or masa harina
2 cups frozen whole kernel corn
1 can (15 ounces) cooked black beans, drained
Heat oil in large soup kettle or Dutch oven over medium-high heat. Add chicken; sauté 5 minutes. Add onion and garlic; cook and stir 3 minutes.
Stir in broth, tomatoes with juice, enchilada sauce, chiles, chili powder, cumin, and salt. Reduce heat to medium-low; simmer soup 20 minutes.
Mix cornmeal and 1 cup water until well blended; stir into soup. Bring to a boil; reduce heat and simmer, stirring frequently, 5 to 10 minutes or until soup is thickened. Stir in corn and beans; cook until heated through.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings8
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Servings Description(about 1-1/2 cups each)
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- PER SERVING
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Calories295
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Calories from Fat25%
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Total Fat8g
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Saturated Fat2g
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Total Carbohydrate33g
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Protein22g
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Sugars5g
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Cholesterol62mg
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Dietary Fiber7g
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Sodium895mg
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- DAILY VALUE
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Vitamin A13%
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Vitamin C16%
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Calcium8%
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Iron20%
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- DIETARY EXCHANGES
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Starch/Bread2
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Fat.5
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Vegetable1
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Lean Meat2
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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