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Chicken Enchilada Soup with Gluten Free Corn Fritters

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Recipe

Chicken Enchilada Soup with Corn Fritters

Author: Tiffany
5 from 1 vote
Print Pin
Servings: 6

Ingredients

  • 3 Tablespoon Olive Oil
  • 1 Medium Onion diced
  • 4 Cloves of Garlic diced
  • ½ Cup Jalapeños diced
  • 2 Tablespoon Mexican Chili Powder
  • 2 teaspoon Cumin
  • ½ teaspoon Cayenne Pepper
  • 2 15 ounces cans Black Beans undrained
  • 2 15 ounces cans Crushed Tomatoes
  • 2 Cup Chicken Stock
  • 1 Cup Frozen Corn
  • 4 Cup Cooked Chicken cut into small pieces
  • 1 teaspoon Salt
  • ½ teaspoon Black Pepper

For the corn fritters

  • 1 /2 Cup GF 1 to 1 Flour I use Bob's Red Mill
  • ½ Cup Gluten Free Cornmeal
  • 1 teaspoon Baking Powder
  • ½ teaspoon Salt
  • ¼ teaspoon Sugar
  • 1 Large Egg
  • ½ Cup Coconut Milk
  • 1 Tablespoon Coconut Oil melted
  • 1 can Corn drained
  • Canola Oil for frying

Instructions

For the soup

  • In a large soup pot with a lid, heat the olive oil on medium heat and add the onions. Cook for about 10 minutes until the onions are translucent. Add the garlic, peppers and spices. Stir well. Cook for an additional 2 minutes. Add the black beans, tomatoes, chicken stock and corn. Bring to a boil. Cover pot and reduce heat to simmer. Simmer about 30 minutes. Add the chicken. Remove lid. Continue to simmer on a low heat uncovered to allow the soup to thicken a bit. Serve warm. Garnish with cheese, sour cream, fresh peppers, or corn fritters (recipe follows)
  • Makes about 6 large bowls of soup.

For the corn fritters

  • In a large bowl, combine flour, cornmeal, baking powder, salt and sugar. Stir well. In a second smaller bowl, crack and whisk the egg. Add the milk to the egg and whisk together. Pour the egg mixture into the flour. Add in the melted oil. Stir together with a spatula about 10 strokes. Fold in the corn.
  • Pour about 2-3" of oil into a deep, heavy bottomed pan. Heat oil to 365 degrees. Scoop the corn batter into 2 tablespoon size balls and drop into the oil. Cook for 3-5 minutes, flipping them over occassionally, until the fritters are golden brown. Remove to a paper towel lined plate to cool.
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