Hearty Chicken Enchilada Soup

Today, we eat at the new Chipolte's, in Medford, and was inspired to make enchilada soup. Now I wish I had down loaded Smell-a-blog, before doing this post. The aroma was every bit as good as the flavor. A good hearty soup for the cold days ahead.


12  ounces boneless skinless chicken thighs, diced
 8   ounces chorizo, bulk
 1  onion, diced
 2  pablono peppers, chopped
 1  jar (16 ounce) black bean and corn salsa
 1  can (10 ounce) enchilada sauce
 1  can (15 ounce) black beans, drained
1½ cups chicken broth
 1 tablespoon cumin
 4  tablespoons cilantro, chopped for garnish
     Jack cheese, grated for garnish
     Fried Tortilla strips, for garnish


Roast  whole pablanos over open fire or charcoals until well blackened. Place in paper bag to steam for 5 minutes, Peel, seed and chop.  Place 10" Dutch oven over 15 to 18 charcoals. Add chorizo, break up with a wooden spoon and brown. Add chicken and onions; cook until onions are translucent. Add pablanos. Stir in salsa, enchilada sauce, beans  chicken broth, and cumin. Cook 20 minutes, covered, but no top heat needed, stirring occasionally. Serve in bowls and garnish.