Chicken Enchilada Soup

Name: Chicken Enchilada Soup Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 12
Ingredients: 2 T cornstarch; 2 T water; 32 oz. chicken broth; 2 cups cooked chopped chicken breast; 15 oz. black beans rinsed and drained; 14.5 oz can diced tomatoes; 11 oz. can mexi corn; 8 oz. bottle taco sauce; 1 cup chopped red bell pepper; 4 oz. can diced green chilies; 2 T. fresh cilantro chopped

Minutes to Prepare: 20
Minutes to Cook: 10

Number of Servings: 12

Ingredients

2 T cornstarch2 T water32 oz. chicken broth2 cups cooked, chopped chicken breast15 oz. black beans, rinsed and drained14.5 oz can diced tomatoes11 oz. can mexi corn8 oz. bottle taco sauce1 cup chopped red bell pepper4 oz. can diced green chilies2 T. fresh cilantro, chopped

Directions

Combine corn starch and water in small bowl. Stir together in large soup pan chicken broth, chicken, beans, tomatoes, mexi-corn, taco sauce, red pepper, green chilies and corn starch mixture. Bring to a boil, stirring occasionally. Add cilantro. May garnish with crushed corn chips, avocado, sour cream or cheddar cheese when serving (this is not in the nutritional info!) Makes 12-1 cup servings.

Number of Servings: 12

Recipe submitted by SparkPeople user LAESS113.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving