Side Pannel
Chicken Tamale Soup
Chicken Tamale Soup
- Recipe Submitted by Cool Whip on 09/04/2014
Category: Soups, Healthy Recipes, Main Dish, Chicken
Ingredients List
- 1 T olive oil
- ½ red onion
- ½ white onion
- ½ red bell pepper
- ½ green bell pepper
- ½ yellow pepper
- 1 can (14.5 oz) black beans, drained and rinsed
- 1 can (14.5 oz) corn, drained and rinsed
- ¼ cup chopped candied jalapenos
- 32 oz chicken broth
- ½ cup polenta
- 1½ pounds chicken, cooked and shredded
- Enchilada Sauce:
- 1 can tomato sauce
- 2 Tablespoon tomato paste
- 2 Tablespoon chili powder
- 2 Tablespoon cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon paprika
- â…› teaspoon cayenne
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Garnish:
- Avocado, sliced
- Cilantro, chopped
- Jalapeno White Cheddar Cheese, shredded
Directions
1. Preheat a large pot over medium heat. Add oil; once heated add onions. Once soft, add peppers. Saute about 10 minutes until peppers are soft and onions are clear.
2. Add black beans, corn, jalapenos, enchilada sauce and chicken stock. Stir to combine.
3. Add polenta and whisk to combine well. Turn heat to medium high, bring to a boil. Reduce to a simmer, and let cook 20 minutes to heat through; stirring often to ensure polenta doesn't stick to the bottom of the pan.
4. Add chicken and heat through.
5. To serve, top with cilantro, avocado and jalapeno white cheddar cheese.
2. Add black beans, corn, jalapenos, enchilada sauce and chicken stock. Stir to combine.
3. Add polenta and whisk to combine well. Turn heat to medium high, bring to a boil. Reduce to a simmer, and let cook 20 minutes to heat through; stirring often to ensure polenta doesn't stick to the bottom of the pan.
4. Add chicken and heat through.
5. To serve, top with cilantro, avocado and jalapeno white cheddar cheese.
Tweet