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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This soup is so easy to throw together and is really tasty. It gets quite a bit of heat from the enchilada sauce so be careful about adding extra spice. I serve with cheese quesadillas for a filling meal. Enjoy! Ingredients:
1 cup cooked chicken, diced |
3 cups chicken broth (bouillon works just fine) |
1 (15 ounce) can black beans, drained |
1 (19 ounce) can enchilada sauce (i prefer old el paso) |
1 (14 1/2 ounce) can diced tomatoes |
1 (10 3/4 ounce) can cream of chicken soup |
1/2 cup onion, diced |
1/2 cup green pepper, diced |
1 (10 ounce) package frozen corn |
1 tablespoon oil |
1 teaspoon salt |
Directions:
1. In large soup pot, sauté onion and green pepper in oil over medium-high. Heat until soft, about 5 minutes.
2. Add all other ingredients and mix until well blended.
3. Let simmer over medium heat for 10-15 minutes so flavors can blend.
4. Ladle into bowls and enjoy!
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