Chicken enchilada soup

Chicken enchilada soup



Ingredients/Components
- cornstarch - 2 Tbsp
- water - 2 Tbsp
- chicken broth - 32 oz
- can cooked, chopped chicken breast - 1 item
- can black beans, drained and rinsed - 15 oz
- can diced tomatoes - 14 oz
- can Mexican-style corn - 11 oz
- bottle Ortega taco sauce - 8 oz
- can diced green chiles - 4 oz
- finely chopped fresh cilantro - 2 Tbsp
How to make chicken enchilada soup:
Combine cornstarch and water in small bowl. Stir together all remaining ingredients, except cilantro, in saucepan. Add the cornstarch water mixture; bring to a boil, stirring occasionally. Add cilantro. Garnish with tortilla chips and shredded Cheddar cheese.Recipe categories: Lunch/snacks, Soups & stews, Main dish.
Rating:
Related ingredients:
green peppers, fish steaks, chicken breasts or whole chicken, cooked, fajita meat, small young carrots, cooked spaghetti, box macaroni, sliced mushrooms about 1/4 lb, cooked vegetables, diced very fine potatoes, carrots, celery, 9-inch refrigerated pie crust
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