Friday, August 11, 2017

Enchilada Soup

This soup is super easy to make and full of flavor.  It can be made using a rotisserie deli chicken to make it super quick and easy! I really love avocado and adding this to this soup really takes it over the top.  I hope you enjoy this simple and delicious soup as much as I do!

Serves 4

2 cups chicken broth
1 cup picante style salsa
1 can (10 ounce) enchilada sauce
1 tablespoon butter
1 teaspoon sugar
1 teaspoon salt
1 teaspoon ground pepper
2 cups cubed, cooked leftover rotisserie chicken
1 can (15 ounce) black beans
1 cup  frozen corn kernels
1 can (15 ounce) fire roasted tomatoes
juice of one lime
1 cup shredded Mexican style cheese
1 avocado, peeled and diced
Optional garnishments: sour cream, cilantro, crumbled tortilla chips

In a large pot, add chicken broth, salsa, and enchilada sauce and bring to a boil over medium-low heat.  Stir in butter, sugar, salt and pepper.  Add chicken, beans, corn, tomatoes, lime and warm through,
Ladle soup into  bowls and sprinkle cheese and top with diced avocado.