Ingredients
- 1 Tblsp. Olive Oil
- 1 Pound Boneless Skinless Chicken Thighs Cut in bite size pieces
- 1 Tsp. Garlic Herb Seaasoning Like Mrs. Dash
- 1-1/2 cup Chopped Onin
- 6 Cloves Garlic Minced
- 1 Cup Colored Bell Peppersc Chopped
- 1 Large Poblano Pepper Seeded and chopped
- 1 Cup Corn Roasted is nice
- 1 Can RoTel Sauce Whatever heat level you like
- 1 10 Ounce Can Enchilada Sauce Hot or mild it’s up to you
- 1 can Pinto beans Drained and rinsed
- 1 Quart Homemade Chicken Stock
- 2-3 Tblsp. Masa Harina
- 1 Can Evaporated Skim Milk
- 2 Cups Grated Cheese Cheddar and pepper Jack are nice
- Queso Fresco For garnish
- Tortilla Chips For garnish
- Avocado Cream For garnish
Servings:
Instructions
- Heat the olive oil in a large soup pot. Season the chicken with the herb seasoning and add to the pot. Cook and stir 5 -7 minutes until the chicken is lightly browned. Remove the chicken to a plate and set aside. Leave the drippings in the pot.
- Add the onions to the pot and stir to coat with the drippings. Cook for 3 minutes and add the garlic. Cook for 3 minutes more.
- Add the colored and poblano peppers to the pot and cook stirring frequently for five minutes or so.
- Return the chicken to the pan and add the corn, enchilada sauce, RoTel, and the chicken stock. Bring everything just to a boil. Reduce the heat and simmer for 20 -30 minutes.
- Add the drained beans and heat for a few minutes longer.
- Mix the masa harina with 1/2 cup of the evaporated milk until a smooth paste forms. Set aside. Pour the rest of the milk into the soup and stir to blend.
- Mix a little more of the soup liquid into the masa harina paste and add it to the soup pot stirring well. Continue to cook for 5 minutes or so until the soup thickens. Adjust the amount of masa to achieve the thickness that you want.
- Gradually add the shredded cheeses to the pot stirring until the cheese melts.
- Ladle into soup bowls and top with tortilla chips, a little crumbled queso fresco and avocado cream. Serve.
- Avocado Cream: Mash 1/2 of an avocado with a couple of spoons of light sour cream. Add enough fat free half & half to make it a cream consistency. Add a little chili powder and ground cumin and drizzle a bit on each bowl of soup
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