Just in time for Fall. Enjoy some warm and mildly spicy soup to keep your tummy warm. FYI my kids love this recipe!
Ingredients
1TB olive oil
1 yellow onion chopped
4 Garlic Cloves or 1 TB already minced garlic in a jar
2 jalapeños, chopped and seeded
1/2 cup cilantro
1TB cumin
Black pepper to taste
15oz green enchilada sauce (gluten free if desired)
15oz jarred tomatillo salsa (green)
15oz canned black beans or northern beans
1 1/2 cup corn (frozen)
8 cups chicken broth (gluten free if desired)
1 rotisserie chicken shredded
Prepare
Heat oil in fry pan over medium heat. Add onion, garlic, jalapeño, and cilantro. Sauté for 5-6 min.
I personally prepare the rest in a crock pot and let cook on high for 2-3 hrs, but it can be made in a stock pot as well if you prefer to cook it faster. Add remaining ingredients to crockpot plus sautéed ingredients and simmer until desired temperature.
When finished optional garnishes:
Cilantro
Sour cream
Cheese
Lime
Avocado
Tortilla chips
Pair with a Cabernet 🍷
recipe: courtesy of Kowlaskis and modified some by me.
