Friday, August 31, 2012

Chickadilla Soup

1 lb chicken breast or thighs (de-bone yourself & save)
30 oz diced tomatoes
1 pkg enchilada sauce mix 

1 1/4 c water
4 oz green chiles
32 oz chicken stock
1-15 oz can black beans

1-15 oz can mild chili beans
10 oz frozen corn
1 med chopped onion
3 T fresh cilantro
2 t cumin
1 t chili powder
1 t sea salt
1 t pepper
2 minced garlic

Place all ingredients in stock pot & simmer for 1 hr Remove chicken, shred & return to pot. Cook 1 hr longer. Serve over rice. Add a dollop sour cream and some shredded cheddar or Monterey jack.

1 comment:

  1. WOW! I made this soup last night and it was amazing and so simple! Absolutely loved it!