Chicken Enchilada Soup

• 1 to 2 rotisserie chickens, deboned
• 2 boxes (32 oz.) chicken stock
• 1 can vegetable broth
• 1 can (10 oz.) RoTel® diced tomatoes
• 2 cloves of garlic, minced
• 1 medium onion, chopped small
• 1 green + 1 red bell pepper, chopped small
• 1 jalapeno, seeds removed, chopped small
• 1 cup masa harina (flour)
• 3 cups water
• 1 cup cheddar cheese, shredded
• 1 cup sweet corn
• 1 cup black beans (canned)
• 1 tsp. ground cumin
• 1 tsp. chili powder
• 1 Tbsp. fresh cilantro, chopped
• 1 can enchilada sauce
• 1 cup white rice
• cajun seasoning, to taste

Add 1 Tbsp. of oil to a large pot over medium heat. Add onions, peppers and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent. Add chicken stock and vegetable broth.

Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onions, garlic and broth.

Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.

Shred the chicken into small, bite-size pieces and add it to the pot. Add the corn and beans. Reduce heat and simmer for 1 to 2 hours or until thick.

Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo. [photo: topped w/ Italian hot peppers]

Soup prepared / recipe provided by:
Paul Hook, Director of Marketing