hello October!

here's my dinner from last night...chicken enchilada soup!  it was delicious!  nice that I was able to pull a big bowl of it out of my freezer, thaw it, add toppings, and dinner was done!  probably shouldn't call this soup, it's more like a thick, yummy stew!

chicken enchilada soup (or sauce!)

ingredients:
2 tbsp. olive oil
1 medium sweet onion, diced
3 cloves garlic, minced
4 extra large tomatoes, cut into quarters
2 tbsp. chili powder
1 tsp. cayenne pepper (or to taste if you don’t want it so spicy.)
2 tsp. cumin
2 tbsp. oregano leaves
1 tsp. rosemary leaves
1 tsp. salt
1 tsp. freshly ground black pepper
2 tbsp. freshly squeezed lemon juice
1/2 cup chicken stock
1/2 cup half and half
2 jars black beans 14 oz. (I used Randall’s), drained
1 medium sweet yellow chile pepper, seeds removed and diced
2 ears corn, cooked and kernels removed
1 medium green pepper, chopped into bite size pieces
4 cups cooked chicken breast, cut into bite size pieces
corn tortilla chips, approximately 2 handfuls

Toppings:
monterrey jack cheese, shredded
corn tortilla chips
sour cream
green onions
jalepenos, sliced

instructions:
In dutch oven (or large pot) heat olive oil over medium heat.

Add onions and cook until browned.  Add garlic, cook 1 more minute.

Let onions & garlic cool for a few minutes then pour into blender.

Add all of the spices and lemon juice to the blender, then add a few pieces of tomato at a time pulsing until all tomatoes are incorporated, puree until completely smooth.

Wipe out pot to remove any leftover onions.  Pour sauce back into the pot and bring to a simmer over medium heat.  Reduce heat and simmer 30 minutes.   

(IF YOU WANT TO MAKE ENCHILADAS--STOP HERE AND POUR THIS SAUCE OVER YOUR FAVORITE CHICKEN, BEEF, OR CHEESE ENCHILADAS!  or, continue to make soup...)

Stir in half & half, chicken stock, green pepper, yellow chile pepper, corn, chicken and a couple handfuls of crushed corn tortilla chips.

Simmer until soup is heated through (tortilla chips are soft and green pepper is softened but, still crunchy.)

Serve with shredded cheese, corn tortilla chips, sour cream and diced jalepenos!  

enjoy!!

yes, it freezes well!  I put it in a big glass bowl.  Freezer bags would work well too!