This has to be one of my favorite soups that I make. Not only is it easy, but its delicious.
|*Missing – Cilantro and Monterrey Jack Cheese
2 lbs Shredded Chicken Breast
6 C Chicken Broth
1 White Onion, chopped
1 10 oz package frozen corn
1 can Black Beans, drained
1 can Fire Roasted tomatoes, diced, not drained
1 can Red Enchilada Sauce
1 4 oz can Green Chiles
2 Tbsp Vegetable Oil
2 Garlic Cloves, chopped
1½ tsp Salt
1 ½ tsp Cumin
1 ½ tsp Oregano
Monterrey Jack Cheese
- ) Cook Chicken Breast, shred, set aside – Typically I buy fryer chicken, but now that I have a baby, I am frequently searching for short cuts. So, this time around I bought a rotisserie chicken and shredded it ahead of time. I am using some chicken for the soup and kept some chicken aside to use for a separate recipe this week (Greek Chicken and Veggie Pitas).
|2) In large pot – add oil, onion, garlic,salt and cumin. Lightly sautee
3) Add to above pot – chicken, chicken broth, oregano, corn, black beans, green chiles, tomatoes, enchilada sauce, lime juice. Bring to boil. Reduce heat and let simmer for a few hrs
4) Brush tortillas with oil. Cut into slices and Broil in oven until crispy (Not Pictured)
5) Garnish with cilantro, monterrey jack cheese, tortilla strips, avocado slices, and Sour Cream if you dareENJOY!!