I love making soups in the winter so over the next few months I'll be sharing several soup recipes with you. Tonight we had chicken enchilada soup. The soup itself comes together very quickly but I needed cooked chicken breasts to put into it and I was running around all day. I threw 3 chicken breasts in a crock pot on low for about 4 hours while I was out shopping, when I came home they were cooked through and ready to shred. Now here's the soup recipe:
2 T. corn starch
2 T. water
2 cups cooked, shredded chicken breast
32 oz. chicken broth
15 oz. can black beans, rinse and drain
14.5 oz can diced tomatoes
11 oz. can mexi-corn
8 oz. bottle mild taco sauce
1 cup chopped red bell pepper
4 oz. can chopped green chilies
2 T. fresh cilantro, chopped
Combine corn starch and water in small bowl. Stir together in stock pot chicken broth, chicken, beans, tomatoes, corn, taco sauce, pepper, chilies and corn starch mixture. Bring to boil stirring occasionally. Reduce to low and simmer until ready to serve. Before serving stir in cilantro. Top with shredded cheddar cheese, diced avocado, tortilla chips if you wish.
I served cheese quesadillas with ours. It was a great meal to come home to after an afternoon of games and church.