Chicken Enchilada Soup | Barefeet in the Kitchen

Name: Chicken Enchilada Soup | Barefeet in the Kitchen
Ingredients: 1 small yellow onion, diced into 1/2-inch pieces; 1 teaspoon light flavored olive oil; 3 cloves garlic, minced; 3 cups cooked chicken, diced into bite size pieces ((turkey also works nicely in this recipe)); 2 1/2 cups chicken broth; 15 ounces can petite diced tomatoes; 8 ounces red enchilada sauce, about 1 cup; 1/4 cup diced green chile ((frozen, canned, or fresh is fine)); 15 ounces black beans, drained and rinsed; 15 ounce canned corn; 3 tablespoons taco seasoning; 1 cup heavy cream; 1/2 teaspoon kosher salt, adjust to taste (taste before adding); 1/2 teaspoon freshly cracked black pepper, adjust to taste; shredded cheese; sour cream; tortilla strips

"Creamy Chicken Enchilada Soup is a hearty soup filled with chunks of tender chicken, black beans, corn, peppers, and tomatoes...."

INGREDIENTS

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1 small yellow onion, diced into 1/2-inch pieces

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1 teaspoon light flavored olive oil

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3 cloves garlic, minced

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3 cups cooked chicken, diced into bite size pieces ((turkey also works nicely in this recipe))

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2 1/2 cups chicken broth

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15 ounces can petite diced tomatoes

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8 ounces red enchilada sauce, about 1 cup

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1/4 cup diced green chile ((frozen, canned, or fresh is fine))

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15 ounces black beans, drained and rinsed

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15 ounce canned corn

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3 tablespoons taco seasoning

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1 cup heavy cream

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1/2 teaspoon kosher salt, adjust to taste (taste before adding)

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1/2 teaspoon freshly cracked black pepper, adjust to taste

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shredded cheese

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sour cream

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tortilla strips

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