Chicken Enchilada Soup

Serves 8
None Specified

1 tbsp. extra virgin olive oil

1 chopped yellow onion

4 cloves garlic, minced

2 jalapeño peppers, seeded and chopped

1/4 cup chopped fresh cilantro, divided

1 tbsp. cumin

1/2 tsp. coarsely ground black pepper

1 (16 oz.) can Kowalski's Enchilada Sauce

1 (16 oz.) jar Kowalski's Salsa

2 (15 oz.) can Northern beans, rinsed and drained

10 oz. frozen white corn, thawed (optional)

8 cups chicken broth

1/4 roasted chicken, white meat, shredded

- kosher salt and coarse ground black pepper, to taste


Heat oil in a deep pot over medium heat. Sauté onion, garlic, jalapeño and roughly half of the cilantro in the oil for 5-6 min. Add cumin; cook 1 min. Stir in pepper, enchilada sauce, salsa, beans, corn and broth; bring to a boil. Add chicken; reduce heat to low. Simmer covered 10 min. Garnish individual bowls with remaining cilantro; serve immediately.