Chicken Enchilada Soup

Chicken Enchilada Soup

Miz Helen's Kitchen

Ingredients

3 cups cooked chicken, chopped

2 cups whole kernel corn

2 cups cooked pinto beans

1 large yellow onion, chopped

3 cloves garlic, minced

2 cups canned diced tomatoes

4 cups chicken broth

2 cups red enchilada sauce

2 tablespoons olive oil

1 tablespoon chili powder

2 teaspoons ground cumin

1 teaspoon oregano

1/8 teaspoon cayenne pepper

salt and pepper to taste

Garnish

sour cream

avocado

baked tortilla strips

Directions

In a heavy stew pot, heat the olive oil and saute the onion until clear, add the corn and cook until the corn begins to brown.

Add 1/2 cup of the chicken broth and mix well.

Add the pinto beans and the tomatoes to the mix and add the chicken stirring the mix.

Add the seasons and garlic, mix well.

Add the remainder of the chicken broth and the enchilada sauce and mix well.

Heat the mixture to very hot, do not boil, reduce the heat to low and cook for 20 to 30 minutes.

Simmer until ready to serve. The longer it simmer's the better it gets.

Garnish with sour cream, chopped avocado's and serve with baked tortilla chips.

Recipe Tip

This soup will freeze for up to 3 months.