Reduce heat to low and simmer 30-40 minutes, or until thickened. If it’s too thick add a little water or chicken broth to get the right consistency. Garnish with tortilla chips, sour cream, cheese and scallions. Enjoy!
1 T. Vegetable Oil
1/2 onion, chopped
4 cups chicken broth
2 cloves garlic
1/4 cup cornmeal
1 10 oz. can Red Enchilada sauce
1 15 oz. can black beans
1 1/2 cups frozen corn (I used canned)
1/2 pound Velveeta Cheese (I used 1/2 jar Cheese Whiz and 1 cup of Tillamook Cheddar and Pepper Jack),
1 tsp. salt
1 tsp. chili powder
1/8 tsp. ground red pepper
1/2 tsp. cumin
Heat oil in a large pot over medium heat. Brown chicken breasts for 4-5 minutes on each side. Shred or cut, and set aside. To the pot add onions and garlic; saute for 2 minutes or until onions are translucent. Pour in chicken broth. To the onions and garlic add the cornmeal, enchilada sauce, beans, corn, cheese and spices. Bring to a boil; add shredded chicken. Reduce heat to low and simmer 30-40 minutes or until thickened. You may add water to reduce thickness of the soup. For garnish add tortilla chips, sour cream, cheese and scallions. Have at it!