With cooler weather still in the early spring forecast, this is one of my favorite meals to keep you and your family cozy comfortable.
1/4 cup Salsa Garcia Enchilada Sauce
3 boneless skinless chicken breasts chopped
1/4 white onion diced
2 cloves garlic chopped
1 10.5 oz can cream of chicken
1 16 oz can of Garbanzo Beans
1 16 oz can of black beans
1 16 oz can red beans
5 limes (Roll and soften them on your kitchen counter)
your choice of cooking oil
cayenne pepper (for a spicier soup)
Let's Get Cooking!
Start with your stock pot on medium heat and draw a thin circle of cooking oil around the base. As soon as the oil begins to run, add your garlic and onion and start sauteing. As the smell of garlic becomes strong, add in your chopped chicken and season it with salt, pepper, and cayenne*. Once your chicken is brown on both sides, stir in your enchilada sauce and cream of chicken. Grab your limes and squeeze all five into the mixture. Drain your 3 cans of beans and stir them in on medium-high heat for 3 minutes. Top the mixture off with 4 cups of water and mix for one minute. Once your soup comes to a boil, turn down the heat, cover and let simmer for 15 minutes.
Serve with toppings of chopped green onions, cilantro, avocado, Queso Fresco or pepper jack cheese and add crushed tortilla chips or tortilla strips and a dash of hot sauce, I like Tapatio.
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