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Chicken enchilada soup

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Ingredients/Components

cornstarch - 2 Tbsp
water - 2 Tbsp
chicken broth - 32 oz
can diced tomatoes - 14 oz
can black beans, drained and rinsed - 15 oz
can cooked, chopped chicken breast - 1 item
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:

3.2

Average rating: 3.2, total votes: 9

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