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!

Printable Recipe

Serves 4

Ingredients:

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

Directions:

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.