Chicken Enchilada Soup
A little bit spicy soup that warms the soul.
Ingredients
- 2 quarts of beef stock
- 2 15 oz cans black beans
- 2 10 oz cans diced tomatoes with green chilis like Rotel
- 15 oz tomato sauce
- 2 14.5 ounce petite diced tomatoes
- 2 large sweet onions diced
- 6-10 cloves garlic minced
- 1 4 oz can diced jalapenos
- 14 oz chipotle in adobo
- 2 4 oz can diced green chili
- 1 TBS ground cumin
- 1/2 TBS dried oregeno
- 1 tsp coriander
- 16 oz frozen corn
- 2 lbs chicken breast cut into small pieces
- 1 TBS olive oil
Instructions
- Saute onions and garlic in olive oil in large soup pan. Add the rest of the ingredients and simmer for 30 minutes. When serving top with Avocado, tortilla strips, green onions and cilantro.
