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.