6 cups of Vegetable or Chicken Stock
28 oz can of Enchilada Sauce
1 can Black Beans (drained & rinsed)
1 can of Great Northern Beans (drained & rinsed)
3 pounds Boneless Chicken Tenderloins
Pinch of Cayenne (+/- to your taste)
1 Tbsp Dried Green Onions
Salt & Pepper to taste
SLURRY (for a thicker soup)
2 Tbsp Sour Cream
2 Tbsp Milk
2 Tbsp Corn Starch
- Place all ingredients in a 4-quart soup pot and bring to boil on medium heat, stirring often, about 8-10 minutes. Remove chicken, internal temp should be 165*, shred chicken, set aside.
- If you want a thicker soup, create the slurry and add slowly to soup, stirring to combine. Bring back to boil, and simmer (at slow boil) for 10 minutes. Add chicken back to soup, stir to combine. Salt to taste.
- For a thinner soup, add chicken back to soup after step 1. Stir to combine. Salt to taste.
- Serve soup with crumbled tortilla chips & cheese on top.
Tortilla chips, Shredded Cheese, Cilantro, Sour Cream or Plain Greek Yogurt