CHICKEN TAMALE SOUP

Hen tamale soup is a complete on spice with a slight sweetness much like your favorite tamale! comes collectively speedy and is certainly gluten unfastened so there may be no guilt with this soup!

CHICKEN TAMALE SOUP

I certainly can say i really like the extremely good Bowl for the sheer truth of circle of relatives, pals, booze and the food. Sorry soccer, I’m simply no longer that into you.

I keep telling her to permit me be her personal chef. satisfactory of each worlds. She is fortunate enough to have her favorite daughter inside the complete international whip collectively wholesome and scrumptious food in a jiffy and i get to subsequently fulfill my dream of becoming a private chef.

So once I start to think of the incredible Bowl, i'm so giddy as my thoughts races at the infinite opportunities of snacks, chilies, soup, finger meals and candy.

CHICKEN TAMALE SOUP

Ingredients

  • 1 T olive oil
  • 1/2 red onion
  • 1/2 white onion
  • 1/2 red bell pepper
  • 1/2 green bell pepper
  • 1/2 yellow pepper
  • 1 can (14.5 oz) black beans, drained and rinsed
  • 1 can (14.5 oz) corn, drained and rinsed
  • 1/4 cup chopped jalapenos
  • 32 oz chicken broth
  • 1/2 cup polenta
  • 1 1/2 pounds chicken, cooked and shredded
Enchilada Sauce:
  • 1 (14.5 oz) can tomato sauce
  • 2 Tablespoon tomato paste
  • 2 Tablespoon chili powder
  • 2 Tablespoon cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/8 teaspoon cayenne
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
Garnish:
  • Avocado, sliced
  • Cilantro, chopped
  • Jalapeno White Cheddar Cheese, shredded


Instructions

  1. Preheat a huge pot over medium warmness. upload oil; as soon as heated upload onions. once gentle, add peppers. Saute about 10 minutes until peppers are tender and onions are clean.
  2. Add black beans, corn, jalapenos, enchilada sauce and fowl inventory. Stir to mix.
  3. Add polenta and whisk to combine well. flip heat to medium excessive, deliver to a boil. reduce to a simmer, and let cook 20 mins to warmth through; stirring frequently to ensure polenta does not stick to the lowest of the pan.
  4. Add fowl and heat thru.
  5. To serve, pinnacle with cilantro, avocado and jalapeno white cheddar cheese.