Enchilada Soup Recipe
Monday April 2, 2012see more by susanne
Another fabulous recipe from Your Sus Chef! Thanks Susanne…
This is SERIOUSLY one of the easiest recipes and it ALWAYS gets rave reviews.
Love that it’s a one dish meal but don’t forget the toppings because they MAKE the soup!
This recipe freezes well so be sure to make extra & save it for later~
What you need:
1 lb chicken breast, cooked (I sear the chicken breasts & then shred or pulled rotisserie chicken works too)
28 oz green enchilada sauce (I love Frontera’s it comes in a bag but any will do)
1 can black beans, drained & rinsed
1 can kidney beans, drained & rinsed
10 oz white corn, frozen
1 tsp Extra Virgin Olive Oil
2 garlic cloves, minced
4 cups chicken stock
S + P
sour cream (or plain Greek yogurt)
grated jack cheese
green onion, diced
Ready, Set, Cook!
Saute the onion & garlic in the olive oil until the onion is clear, take care not to burn the garlic. Add the enchilada sauce, chicken stock, chicken, beans & corn & bring to a simmer. Season with salt & pepper to taste!
Top with a dollup of sour cream, green onions, cheese & cilantro.