Easy Enchilada Soup

Ingredients:
2 Cups Chicken Stock or Broth
1 cup picante style salsa
1 can (10 ounce) enchilada sauce
1 Tablespoon butter
1 teaspoon sugar
1 teaspoon salt
1 teaspoon ground pepper
2 cups cubed, cooked leftover rotisserie chicken
1 can (15 ounce) black beans
1 cup frozen  corn kernels
1 can (15 ounce) fire roasted tomatoes
juice of one lime
1 cup shredded Mexican cheese
1 avocado, peeled and diced
Optional garnishments: sour cream, cilantro, crumbled tortilla chips

Directions:
In a large pot, add chicken stock, salsa, and enchilada sauce and bring to a boil over medium-low heat.  Stir in butter, sugar, salt and pepper.  Add chicken, beans, corn, tomatoes, lime and warm through,
Ladle soup into  bowls and sprinkle cheese and top with diced avocado. 

Comments