This creation is made with deli roasted chicken and mostly canned ingredients, is quick to assemble, and tastes incredible. Yum!
Pull chicken meat from bones and shred into small pieces.
Transfer cooked chicken to a large Dutch oven. Add the enchilada sauce, green chilies, chicken broth, tomatoes, bouillon cubes, cumin, and corn. Let soup simmer 10-15 minutes. Add chopped cilantro and rinsed black beans and let soup simmer another 5 minutes. Serve immediately with hot bread, or tortilla chips and sour cream.
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 5 Level: Easy
5 Comments
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Taracooks on 3.18.2011
Glad the soup was a hit. We love it here!
redheadedfoodie on 3.8.2011
sounds great!
gkga4 on 2.24.2011
I don’t know what has taken me so long to report back on this recipe, maybe it’s called “motherhood”. I absolutely LOVED this soup! I’ve passed this recipe along to at least 7 family members already. It’s simple, yet so full of flavor. It made tons and I swear we ate it for 5 days in a row for lunch and each day it seemed to taste better than the day before. Thank you for sharing. I just love recipes like this.
Taracooks on 1.12.2011
Maybe shoepeg corn is just a southern thing? But I have found DelMonte has canned shoepeg corn and PICKSWEET carries a frozen shoepeg. The corn kernels are white and shaped like pegs, a little longer and narrower than regular corn. Don’t laugh at me, but I think they are cute!
gkga4 on 1.11.2011
Ok, I’m sold. Sounds incredible and easy enough to have tonight! Don’t laugh at me though, what is shoepeg corn?