two of my favorite things at once: mex + soup! this soup is crazy easy to make, requires barely any ingredients, and cooks in a jiffy. our favorite red enchilada sauce is made by frontera, and is available at most whole foods. we finish off the soup with a little avocado, shredded cheese, and a side of tortilla chips. enjoy!
3 tablespoons butter
3 tablespoons flour
½ cup chicken broth
2 cups milk
1 14.5 oz can black beans, rinsed and drained
1 14.5 ounce diced tomatoes
1 14.5 oz can corn, rinsed and drained
½ cup onion, chopped
1 pinch cinnamon (optional)
1 10 ounce package enchilada sauce
2 boneless, skinless chicken breasts
1 Tbs olive oil
1 cup shredded monterrey jack cheese
1 avocado, diced (optional)
1 – 2 cups tortilla chips (optional)
make a roux by melting the butter in a saucepan over medium heat. slowly stir in the flour, stirring until smooth and bubbly. remove from heat and add the chicken broth and ½ cup milk, stirring to keep smooth. return pan to heat, bringing the sauce to a gentle boil. stir the sauce constantly until it thickens, 2-3 minutes. remove from heat and add enchilada sauce, stirring until well blended into mixture.
in a large pot, heat the oil over medium-high heat. add the onions, and cook till softened, 3-5 minutes. add the cinnamon and chicken breasts, cooking till the chicken is lightly browned on both sides. add the beans, tomatoes, corn, and enchilada mixture. bring to a boil, then reduce to a simmer for approximately 20 minutes. remove the chicken from the pot and shred with two forks into bite size pieces. add the chicken back to the soup, returning it a brief boil before serving. top with cheese and avocado and serve hot.