My wife has been a big fan of this type of soup for a long time, but this is only the first or second time I’ve attempted to make it for her myself. Fortunately, it turned out so well that I had to record the recipe for the future. To make it fancier, you can leave out the sour cream and cheese and instead add these as a garnish in individual bowl, along with a small sprig of cilantro.
- 1/4 cup chicken fat (or oil)
- 1 medium onion, chopped
- 1 medium red bell pepper, diced (optional)
- 1 cup whole kernel corn
- 1 cup black beans, cooked and drained
- 1/4 cup (1 can) green chili peppers, chopped
- 2 cups cooked chicken, diced
- 1 tablespoon dried Mexican oregano, crushed
- 1/2 teaspoon ground pepper
- 2 quarts chicken stock
- 1 1/2 cups green enchilada sauce
- juice of 1 lime
- salt to taste
- 12 corn tortillas, sliced into thin strips
- 1 cup sour cream
- 2 cups shredded pepper jack cheese (optional)
- Heat chicken fat (or oil) in large heavy cooking pot.
- Add onion and red pepper, and sauté until onion is translucent.
- Add corn, beans, green chilis, chicken, oregano, and pepper, and heat through.
- Add chicken stock, enchilada sauce, and lime juice. Salt to taste.
- Bring soup to simmer, and add tortilla strips. Cook until tortillas are softened.
- Remove from heat, and stir in sour cream and cheese.
- Serve immediately.