Chicken Enchilada Soup

• Gluten free

• Meat

  • 12 oz Chicken meat, cooked and shredded

• Produce

  • 1 (14.5oz/411g can diced tomatoes
  • 1 (15oz/425g can black beans
  • 1/2 cup Cilantro
  • 2 ears Corn
  • 3 cloves Garlic
  • 1 Jalapeno pepper
  • 1 Yellow onion, large

• Canned Goods

  • 4 cups Chicken stock

• Condiments

  • 1 tbsp Lime juice

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Snacks

  • 1 Tortilla chips

• Dairy

  • 8 oz Cheese
  • 1/2 cup Cheese

• Prepared

  • 1 can Enchilada sauce, medium red

Found on rotinrice.com

Description

Directions

• Heat olive oil in a large pot. Fry onions until softened, about 2 minutes. Add garlic and jalapeno pepper. Continue to fry for another 30 seconds.
• Add corn, black beans, chicken, tomatoes, enchilada sauce, and chicken stock. Stir to get everything well mixed. Bring soup to a boil over medium heat.
• Add salt, lime juice (if using), and shredded cheese. Stir until cheese has melted and is heated through. Turn off stove.
• Serve warm topped with chopped cilantro, shredded cheese, and crushed tortilla chips.

Nutrition