chicken tamale soup
Tuesday, March 26, 2019
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Chicken Tamale Soup is a full on spice with a slight sweetness much like your favorite tamale! Comes together quickly and is naturally gluten free so there is no guilt with this soup!
Ingredients
- 1 T olive oil
- 1/2 white onion
- 1/2 red onion
- 1/2 red bell pepper
- 1/2 green bell pepper
- 1/2 yellow pepper
- 1 can (14.5 oz) black beans, drained and rinsed
- 1 can (14.5 oz) corn, drained and rinsed
- 32 oz chicken broth
- 1/4 cup chopped jalapenos
- 1/2 cup polenta
- 1 1/2 pounds chicken, cooked and shredded
Enchilada Sauce:*
- 1 (14.5 oz) can tomato sauce
- 2 Tablespoon tomato paste
- 2 Tablespoon chili powder
- 2 Tablespoon cumin
- 1/4 teaspoon paprika
- 1/8 teaspoon cayenne
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Garnish:
- Avocado, sliced
- Cilantro, chopped
- Jalapeno White Cheddar Cheese, shredded
Instructions
- Preheat a large pot over medium heat. Add oil; once heated add onions. Once soft, add peppers. Saute about 10 minutes until peppers are soft and onions are clear.
- Add black beans, corn, jalapenos, enchilada sauce and chicken stock. Stir to combine.
- Add polenta and whisk to combine well. Turn heat to medium high, bring to a boil. Reduce to a simmer, and let cook 20 minutes to heat through; stirring often to ensure polenta doesn't stick to the bottom of the pan.
- Full instructions visit @withsaltandwit
source http://bagikaninfonya.blogspot.com/2019/03/chicken-tamale-soup.html