Creamy Chicken Enchilada Soup

Ingredients

• 1 cup diced onion
• 2 cloves garlic, minced
• 2 tablespoons butter
• 2 cups frozen sweet corn, (preferably blackened)
• 1 can (15 ounce) black beans, drained and rinsed
• 1 can (10 ounce) HATCH® Diced Tomatoes with Green Chiles
• 1 can (15 ounce) HATCH® Green Chile Enchilada Sauce
• 1 can (4 ounce) HATCH® Diced Green Chiles
• 2 cups chicken stock
• 4 tablespoons ground masa (ground white or yellow corn)
• 3 cups chopped roasted chicken breast
• 2 cups heavy cream
• Garnish: Shredded Mexican blend cheese, tortilla strips, sliced jalapeños
• Additional Garnish Optional: sliced avocado, sliced scallions, cilantro leaves

Instructions

1. In a large stockpot add butter and heat over medium-high heat until melted.
2. Add diced onion and minced garlic.
3. Cook until onions are translucent about 3 minutes.
4. Add sweet corn, black beans, diced tomatoes, enchilada sauce, green chiles, chicken stock, and masa. Mix well.
5. Bring to a low boil. Cook for about 20 minutes, mixing frequently.
6. Reduce heat to low and add heavy cream and diced chicken breast.
7. Cook for about 3 – 5 minutes on low until chicken is heated through.
8. Serve in individual bowls and garnish with cheese, tortilla strips, and sliced jalapeño peppers.
9. Enjoy!