Chicken Enchilada Stew

Yield: 4-6 servings

1 tbsp olive oil

1 onion, chopped

1 jalapeno, seeded and diced

1 green bell pepper, chopped

3 cloves garlic, minced

1 tsp cumin

1 tsp coriander

1/2 tsp turmeric

1/2 tsp oregano

salt and pepper

1 cup red enchilada sauce

2 cups chicken broth (or vegetable broth)

1 can cannellini beans, rinsed and drained, divided

1 lb boneless, skinless chicken

3/4 cup corn kernels

juice of 1 lime

1/4 cup cilantro, chopped

optional garnishes: tortilla strips or chips, shredded cheese, avocado, jalapeno, lime, cilantro

1. In a large pot, heat olive oil over medium high heat. Add onion, jalapeno, green bell pepper, and garlic. Saute until onions are translucent and begin to soften, about 2-4 minutes.

2. Reduce heat to medium and stir in all of the spices: cumin, coriander, turmeric, oregano, and salt and pepper.

3. Add in the enchilada sauce, chicken broth, 1/2 can white beans, and uncooked chicken.

4. Bring soup to a boil then reduce to a simmer for 25 to 30 minutes.

5. After 25 minutes or so, remove the chicken with a slotted spoon and shred with two forks. Add back to the pot.

6. In a blender or food processor, add the remaining white beans and 1/2 cup water (or broth). Blend until smooth, adding a little more water if necessary. Add blended white beans into the soup pot.

7. Stir in the corn, lime juice, and cilantro. Allow soup to cook and simmer uncovered for 10 more minutes to thicken and bring flavors together.

8. Optional: Serve with tortilla chips, shredded cheese, avocado, jalapeno slices, an extra lime wedge, and/or more cilantro.

https://www.ambitiouskitchen.com/chicken-enchilada-soup/