A zesty, easy to make soup that is perfect for fall!
From Sommer Collier of A Spicy Perspective.
Add oil, chopped onion, and garlic to a large sauce pot. Place over medium heat and sauté for 3–5 minutes to soften.
Place chicken breasts in the pot along with cumin, chicken broth, and enchilada sauce. Bring to a boil, then lower heat and simmer for 15–20 minutes, until chicken is cooked through.
Remove chicken from pot and place on a cutting board. Add corn, black beans, and salsa to the soup. Chop or shred the chicken breasts and place back into the pot. Stir well, and salt and pepper to taste.
When ready to serve, ladle into soup bowls and sprinkle with fresh toppings.
Note: Possible toppings include shredded cheese, sour cream, chopped scallions, chopped avocado, cilantro, and tortilla chips.
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This is EXCELLENT! I also was a bit short on enchilada sauce so used canned tomatoes as well. Will make again many more times.
this was so good!! I confess I did not have 2 cans of enchilada sauce, and used a pint of canned tomatoes instead of one of them. It was terrific.
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
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