Chicken Enchilada Soup

If you've been a reader of my family blog since last fall, you've already seen this recipe. But have you tried it yet? If not, please do! Though I won't hold it against you if you wait until the weather cools down a bit. I understand that not everyone wants to eat soup on a hot summer day, though I could eat it anytime—probably even for breakfast. Don't tell.

This recipe has lots of "use this or that" in it. I've made it several times, and basically just use whatever I happen to have on hand, and it all works equally well. Though on the cream issue, I must admit I'm partial to sour cream for this recipe. It just gives it a bit of a tang. Plus, I use the fat-free kind and that helps me to pretend that it's really good for me. :)

2-3 chicken breasts
2 c. chicken broth
1 can enchilada sauce
1 t. chili powder
1 t. taco seasoning (or if you don't have this on hand, throw in a little cumin, garlic, oregano, and salt and call it good)
1 T dried minced onion or 1/2 medium onion, chopped
1 c. cheddar or jack cheese
1 c. sour cream or half-and-half or cream
1 can corn, drained
1 small can diced green chilies
1 can black beans, drained and rinsed
tortilla chips

Cook chicken in medium saucepan and shred. Add broth, enchilada sauce, onions, chilies, and spices. Let it simmer for 10-15 minutes until the onion rehydrates down. Stir in cheese and sour cream until melted and incorporated. Add corn and beans and warm through. Serve with tortilla chips. I usually like to crush them in the bottom of the bowl before putting in my soup, while my husband likes to use them to scoop it up. Whatever your preference. Delish!