CHICKEN ENCHILADA SOUP
2 cups cooked shredded/diced chicken
4 quarts chicken broth/stock
1 16oz can enchilada sauce
2 large ripe tomatoes diced (16oz can of diced tomatoes)
1 large onion diced
2 tablespoons of chopped garlic
4 jalapeno peppers diced
2 hot chili peppers diced (if available, and if you like a good pinch)
10oz of corn (more if you like corn)
1 stick of butter
1 cup of flour
½ teaspoon of white pepper
½ teaspoon ground cumin
½ teaspoon of salt
½ teaspoon of black pepper
½ cup heavy cream (or milk)
Combining process
In a large pot melt 2 tablespoons of the stick of butter over medium heat. Add chopped onions and garlic, stir occasionally. Once the onions begin to soften add the jalapeno peppers and chili peppers. Add white pepper, ground cuming, salt and pepper.Cook for 10 minutes, stir every few minutes so no veggies burn. Add tomatoes, and wait for liquids to boil. Add 1 cup of the chicken broth/stock, bring to boil. Next, stir in the chicken, followed up by adding the enchilada sauce. Pour in the rest of the chicken broth/stock, add corn and bring to boil. Once it has begun to boil, in a side frying pan melt the remaining stick of butter, and stir in the flour, cook and stir the mixture for 2 minutes, next add 1 cup of liquid from the soup and stir in until you have a creamy paste, add to soup. Turn down to low, stir in heavy cream, let simmer at least 30 minutes before serving.
Serve with: sour cream, cheddar cheese (or Mexican cheese blend), chopped green onions and tortilla chips.