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Mexican Enchilada Soup

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Submitted by: TaraLynne Burnett

 

Chopped cooked chicken, canned beans, and tomatoes with green chilies are combined with rice and seasonings in chicken broth and enchilada sauce.
 

Ingredients

  • 2 Tbsp olive oil
  • 1 medium onion
  • 1 Tbsp minced garlic
  • 8 oz chopped, cooked chicken (about 1 1/2 cups)
  • 2 Tbsp chili powder
  • Dash ground red pepper
  • 1/2 cup rice
  • 1 can tomatoes & green chilies (10 oz)
  • 1 can pinto beans
  • 1 can white beans
  • 1 can green enchilada sauce
  • 1 can chicken broth (14 oz)
  • 1/2 cup fresh cilantro
  • 1 tsp lime juice

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Method

Put oil in Dutch oven, add garlic and onion and stir until onion is soft. Add chicken and dry spices. Then add all other ingredients except cilantro and lime juice. Let come to a boil, add cilantro and lime juice, turn heat to medium and cook for 20 minutes.

 

Notes: This is great served on tortilla chips or with cornbread, topped with a scoop of sour cream. It freezes well. You can also substitute black beans for pinto and/or white beans.

 

Number of Servings: 8-10

 

Submitted by: TaraLynne Burnett ()

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