Servings: 6

2 tablespoons olive oil 2 tablespoons olive oil
1 yellow onion - diced 1 yellow onion - diced
1 red bell pepper - diced 1 red bell pepper - diced
1 jalapeño pepper - remove seeds and membrane, finely diced 1 jalapeño pepper - remove seeds and membrane, finely diced
1 poblano pepper - remove seeds and membrane, finely diced 1 poblano pepper - remove seeds and membrane, finely diced
2 guajillo chile pods - soak for 30 minutes, remove seeds and membrane, diced 2 guajillo chile pods - soak for 30 minutes, remove seeds and membrane, diced
2 carrots - diced 2 carrots - diced
4 garlic cloves - minced 4 garlic cloves - minced
1 - 6 oz can tomato paste 1 - 6 oz can tomato paste
1 tablespoon chili powder (Frontier Co-op) 1 tablespoon chili powder (Frontier Co-op)
1 tablespoon Kinder's seasoning (The Taco Blend with Lime and Ancho Chili) 1 tablespoon Kinder's seasoning (The Taco Blend with Lime and Ancho Chili)
2 tablespoons cumin 2 tablespoons cumin
1 - 32 oz chicken broth 1 - 32 oz chicken broth
1 lb Costco rotisserie chicken 1 lb Costco rotisserie chicken
1 - 15 oz can diced tomatoes fire roasted with medium green chiles (Muir Glen Organic) 1 - 15 oz can diced tomatoes fire roasted with medium green chiles (Muir Glen Organic)
1 - 4 oz can roasted medium green chilies 1 - 4 oz can roasted medium green chilies
1 - 15 oz can golden sweet whole kernel corn 1 - 15 oz can golden sweet whole kernel corn
1 - 15 oz can red enchilada sauce 1 - 15 oz can red enchilada sauce
1/2 teaspoon salt ½ teaspoon salt
1/2 teaspoon black pepper ½ teaspoon black pepper
1/3 cup fresh cilantro - chopped ⅓ cup fresh cilantro - chopped
1 lime - juiced 1 lime - juiced
2 tablespoons apple cider vinegar 2 tablespoons apple cider vinegar

Shred the rotisserie chicken and set aside.
Dice the onion, red bell pepper, jalapeño pepper, poblano pepper, carrots and mince garlic.
Heat the olive oil in a dutch oven over medium-high heat. Add the onion and carrots. Saute onion and carrots, stirring until they are soft.
Add the garlic, jalapeño, poblano, guajillo chile, and red bell peppers. Continue to saute for another 5 minutes, or until soft.
Stir in the tomato paste and saute until it becomes a rich, red color. Add the cumin, chili powder, Kinder's seasoning, and salt, pepper and saute for 1 minute.
Add the apple cider vinegar, chicken stock, and bring to a boil.
Turn off the heat and add the fresh cilantro. Using an immersion blender, puree the ingredients into a fine-textured consistency.
Stir in the red enchilada sauce, and lime juice. Next, add the diced tomatoes with green chilies, roasted green chilies, black beans, corn, and shredded chicken.
Bring the soup to a boil and reduce to medium heat, cover, and cook for 20 minutes.
Serve with Tillamook Farmhouse Sharp Cheddar shredded, fresh tortilla strips, avocado slices, fresh cilantro, and lime wedges.

To thicken the soup, mix 4 tablespoons of Masa Harina with water. Use enough water to make a thick soup. Make sure it's mixed thoroughly before adding to the soup because it's challenging to mix in the soup if it clumps. This also adds a wonderful corn flavor while thickening the soup.  To thicken the soup, mix 4 tablespoons of Masa Harina with water. Use enough water to make a thick soup. Make sure it's mixed thoroughly before adding to the soup because it's challenging to mix in the soup if it clumps. This also adds a wonderful corn flavor while thickening the soup.