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 garnish it with sour cream, grated cheese, diced avocado, tortilla chips, and/or chopped fresh cilantro.
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 clove garlic, minced
- 1 cup fresh zucchini, diced
- 2 cups frozen whole kernel corn
- 2 14-ounce cans black beans, drained
- 1 28-ounce can Ro*Tel Original tomatoes and green chilies
- 2 cups cooked chicken, diced
- 1 teaspoon dried Mexican oregano, crushed
- 2 teaspoons ground cumin
- 3 quarts chicken stock
- 1 28-ounce can red enchilada sauce
- juice of 1 lime
- salt and pepper to taste
- Heat oil in large heavy cooking pot.
- Add onion, garlic, and (optional) zucchini, and sauté until onion is translucent.
- Add corn, beans, Ro*Tel, chicken, oregano, and cumin, and heat through.
- Add chicken stock, enchilada sauce, and lime juice. Salt and pepper to taste.
- Bring soup to simmer, and remove from heat.
- Serve immediately, with optional garnishes.