Chicken Enchilada Soup

Ingredients:
2 tablespoon vegetable oil, divided
1 small onion, roughly chopped
2 teaspoons salt, divided
3 large garlic gloves, minced
1 jalapeno seeded and chopped
4 cups chicken broth
1 can (10 oz) enchilada sauce
2 cups shredded cheddar cheese or 16 oz. Velveeta cheese
2 heaping tablespoons tomato paste
1 heaping tablespoon chili powder
¼ teaspoon cayenne pepper
1 teaspoon ground cumin
2 lbs. shredded chicken
1 can (14.5 oz.) black beans, drained
1 pouch Uncle Ben’s instant brown rice
1 (7 oz) sweet kernel corn

Directions:
*Heat 1 tablespoon oil in a large pot over medium heat.
*Brown chicken breasts for 4 to 5 minutes on each side. Shred and set aside.
*Heat 1 tablespoon oil in same pot, add onions and 1 teaspoon salt.
*Sauté until translucent.
*Add garlic, sauté 1 minute.
*Add jalapeno, sauté until fragrant.
*Carefully pour in chicken broth and bring to slight boil.
*Once the mixture is simmering, add enchilada sauce, cheese, tomato paste, chili powder, cayenne pepper, and cumin.
*Allow the mixture to simmer for 5 minutes (or until cheese melts) then add the chicken, rice, corn, and black beans.
*Reduce heat to low and simmer 30 to 40 minutes, or until thickened.
*Serve with sour cream, tortilla chips, and more cheddar cheese!

Submitted by: Shannon Wiggins