Baja Chicken Enchilada Soup

• Meat

  • 1 lb Chicken breast

• Produce

  • 1 15 oz can Black beans
  • 1 15 oz can Sweet corn
  • 1 Yellow onion

• Canned Goods

  • 2 cups Chicken broth

• Condiments

  • 1/4 cup Lime juice

• Baking & Spices

  • 1 Red pepper
  • 2 tbsp Taco seasoning

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 cup Heavy cream

• Prepared

  • 1 24 oz can Enchilada sauce

Found on almostsupermom.com

Description

Ingredients

• 1 lb chicken breast, cubed
• 1/4 cup lime juice
• 2 tbsp taco seasoning
• 1 yellow onion, diced
• 1 tbsp olive oil
• 2 cups chicken broth
• 1 24 oz can of enchilada sauce
• 1 15 oz can black beans, drained and rinsed
• 1 15 oz can sweet corn, drained and rinsed
• 1 red pepper, diced
• 1 cup heavy cream (you can sub yogurt for a lighter soup)

Directions

• Place chicken, taco seasoning and lime juice in a bowl or plastic zipper bag and marinade in the fridge for at least 30 minutes (overnight is better)
• When ready to cook the soup, pour oil into a large pot along with chicken and onion.
• Cook chicken and onion over medium-high heat until chicken is no longer pink in the middle (approx 5-7 minutes)
• Add chicken broth, enchilada sauce, black beans, corn and red pepper to the pot and bring to a boil.
• Reduce heat, cover and simmer for 30 minutes.
• Add heavy cream and continue to simmer for another 5 minutes.
• Top with colby jack cheese, sour cream and avocado (optional)