Ingredients:
48oz diced tomatoes and juice
16oz enchilada sauce
1.5 cups shredded chicken
1 cup frozen corn
Half onion
1 tbs roasted garlic paste
1 tbs butter
1 tbs olive oil
4-6 tbs flour
Chili powder
Cumin
Salt
Pepper
2 tbs heavy cream
Finely dice onion and sauté in olive oil. Once onion is tender add in garlic paste and cook until fragrant. Melt butter, stir in flour and cook 1-2 minutes. Pour in tomatoes, enchilada sauce, frozen corn, and chicken. Stir in spices to taste, you should need more salt than anything else (maybe close to a tsp). Simmer on low for 20 minutes or until warmed through, be sure to stir occasionally. Blend soup until smooth with immersion blender or transfer to a traditional blender. Return soup to pot and stir in cream.
You can top with cheese, sour cream and/or avocado, and tortilla strips.
Yields 5 servings.
