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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Ready, Set, Cook! Special Edition Contest Entry: New twist on the classic baked potato soup Ingredients:
1 (20 ounce) package simply potatoes diced potatoes with onion |
1 (15 ounce) can green enchilada sauce |
1/2 cup red onion |
1/4 cup poblano pepper |
1 cup corn |
1 cup black beans |
1 cup cooked chicken |
4 ounces sour cream |
1/4 teaspoon dried chipotle powder |
1/4 teaspoon cumin |
3 garlic cloves |
salt and pepper |
3 tablespoons extra virgin olive oil |
1 cup shredded cheese |
1/2 cup green onion |
Directions:
1. Finely chop the red onion, pablano pepper, green onions and garlic.In a large skillet saute the red onions, pablano, garlic in the olive oil. Once they are tender add the potatos and brown lightly. Add the cooked chicken, Enchilada sauce, corn, Black Beans, Cumin, Chipolte, salt and pepper. Simmer for 30 minutes. Add sour Cream and stir until blended. Serve in bowls and garnish with green onions and Shreded cheese.
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