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Fiesta Chicken Enchilada Soup
Food & Drink
Top with shredded cheddar, tortilla pieces, sour cream and cilantro!
1 cup onion, chopped
1 cup carrots, chopped
2 cups mixed peppers, chopped
oil for sautéing
6 cups chicken broth
1 cup enchilada sauce
1 15.5 oz black beans, drained and rinsed
1 15.25 ox can of corn, drained
2 cups chopped or shredded chicken
2 tablespoons of lime juice
2 flour tortillas (optional)
sour cream for topping
cheddar cheese for topping
cilantro for garnish
Sauté onions, carrots and peppers in a couple tablespoons of olive or vegetable oil until translucent.
Add 6 cups of chicken broth; bring to a boil.
Lower heat to a simmer, and add 1 cup of enchilada sauce, the black beans and corn, and shredded chicken.
While soup is cooking, cut your flour tortillas into strips and line them up on a baking sheet. Bake in the oven until they start to crisp.
Continue cooking soup for another 10 minutes (it can continue warming for longer if you need to).
Remove from heat. Add juice from the lime.