← Nouns Cooking · American

Ingredients

• 1 tbsp Olive oil
• 1 Onion, chopped
• 1 green pepper, diced
• 2 cloves Garlic, minced
• 1 tsp Cumin
• 1 tsp Chilli powder
• 300 ml Red enchilada sauce
• 400 g tinned diced tomatoes
• 500 ml chicken stock
• 200 g tinned black beans, drained and rinsed
• 150 g frozen sweetcorn
• 400 g cooked chicken, shredded
• 115 g Cream cheese, cubed, at room temperature
• 100 g cheddar or Monterey Jack, grated
• ½ tsp Salt
• 1 handful Tortilla chips, lightly crushed
• 1 Avocado, diced
• 1 handful fresh coriander (cilantro)
• 1 Lime, cut into wedges

Method

1. Heat the oil in a large pot over medium heat. Cook the onion and pepper for 5 min, until soft, then stir in the garlic, cumin and chilli powder for 1 minute.
2. Add the enchilada sauce, tomatoes, stock, beans and corn. Bring to the boil, then simmer for 10 min.
3. Stir in the chicken and cream cheese and keep stirring for 3–4 min over low heat, until the cream cheese has melted into the soup.
4. Add the grated cheese a handful at a time, stirring until smooth. Season with salt to taste; don’t let it boil.
5. Ladle into bowls and top with crushed tortilla chips, avocado and coriander, with lime wedges to squeeze over.

Tips

• Rotisserie chicken makes this a 30-minute supper.
• Green enchilada sauce, white beans and courgette make a fresh green version.

Sources

Written in our own words after cross-checking these recipes:

Jo Cooks The Modern Proper