Chicken Enchilada Soup

Chicken Enchilada Soup

For the soup:

  • 3 Tbsp Olive Oil

  • 1 Medium Onion, diced

  • 3-4 Cloves of Garlic, diced

  • 1/2 C Jalapeños, diced

  • 2 Tbsp Mexican Chili Powder

  • 2 tsp Cumin

  • 1/2 tsp Cayenne Pepper

  • 2 - 15oz cans Black Beans, undrained

  • 2 - 15oz cans Crushed Tomatoes

  • 2 C Chicken Stock

  • 1 C Frozen Corn

  • 4 C Cooked Chicken, cut into small pieces

  • 1 tsp Salt

  • 1/2 tsp Black Pepper

In a large soup pot with a lid, heat the olive oil on medium heat and add the onions.  Cook for about 10 minutes until the onions are translucent.  Add the garlic, peppers and spices.  Stir well.  Cook for an additional 2 minutes.  Add the black beans, tomatoes, chicken stock and corn.  Bring to a boil.  Cover pot and reduce heat to simmer.  Simmer about 30 minutes. Add the chicken.  Remove lid.  Continue to simmer on a low heat uncovered to allow the soup to thicken a bit.  Serve warm.  Garnish with cheese, sour cream, fresh peppers, or corn fritters (recipe follows)

Makes about 6 large bowls of soup.

For the corn fritters:

  • 1 /2 C GF 1 to 1 Flour (I use Bob's Red Mill)

  • 1/2 C GF Cornmeal

  • 1 tsp Baking Powder

  • 1/2 tsp Salt

  • 1/4 tsp Sugar

  • 1 Large Egg

  • 1/2 C Coconut Milk

  • 1 Tbsp Coconut Oil, melted

  • 1 can Corn, drained

  • Canola Oil for frying

In a large bowl, combine flour, cornmeal, baking powder, salt and sugar.  Stir well.  In a second smaller bowl, crack and whisk the egg.  Add the milk to the egg and whisk together.  Pour the egg mixture into the flour.  Add in the melted oil.  Stir together with a spatula about 10 strokes.  Fold in the corn.  

Pour about 2-3" of oil into a deep, heavy bottomed pan.  Heat oil to 365 degrees.  Scoop the corn batter into 2 Tbsp size balls and drop into the oil.  Cook for 3-5 minutes, flipping them over occassionally, until the fritters are golden brown.  Remove to a paper towel lined plate to cool. 

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