Ingredients

The following ingredients have 6 Servings
  • 4 cups low sodium chicken stock
  • 2 cups enchilada sauce
  • 15 ounces black beans (drained and rinsed)
  • 15 ounces diced tomatoes
  • 1 garlic clove (minced)
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cumin
  • 1 pound chicken
  • 1 cup masa harina
  • 4 ounces green chilies (undrained)
  • 11 ounces corn (drained (you can also use regular corn or a cup of frozen corn))

Instruction

  • In a large dutch oven, bring chicken stock, enchilada sauce, masa harina, green chiles, black beans, diced tomatoes, garlic, chili powder, salt, and cumin to a boil. Add in the chicken and reduce to a simmer. Cook for 20 minutes, stirring often.
  • Remove the chicken from the pot and shred.
  • Return the chicken to the pot, add in the black beans, and cook for about a minute.
  • We enjoy this soup most with sour cream, shredded cheese, and pickled jalapenos on top.