The weather is cooling down here (and by cooling down, I mean it's not in the 90's anymore), and I've been craving some soup.
When I make soup, I can't help but think of this guy.
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| Who doesn't love Seinfeld? If you don't, I'm not sure we can be friends. |
Have any of you ever had the Baja Enchilada Soup from Atlanta Bread? Well, it is our favorite, but I never see it there anymore. I found this recipe on pinterest and had to try it. I did make some minor changes. And it was freakin' awesome.
Serves 6
1/2 of a deli rotisserie chicken, torn in bite size pieces
3 cups chicken broth, low sodium
1 (15 oz.) can black beans, rinsed and drained
1 (19 oz.) can enchilada sauce (medium or mild...I used medium)
1 (14.5 oz.) can diced tomatoes
1 (10 3/4oz) can cream of chicken soup
1/2 cup onion, diced
1/2 cup red bell pepper, diced
1 (10 oz.) packaged frozen corn
1 tablespoon olive oil
1 teaspoon house seasoning (garlic salt, salt, pepper)
1. In a large soup pot, saute onion and peppers in oil over medium high heat, until soft--about 5 minutes.
2. Add all other ingredients and mix until well-blended.
3. Let simmer over medium heat for 10-15 minutes.
*for thicker soup, make a cornstarch/water paste and stir into soup, adding until you get desired thickness.
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