Chicken Enchilada Soup by Lori Bogan-Potts


1 tablespoon oil 1 cup chicken broth 1 (15 oz) can black beans, rinsed and drained 1 (15 oz) can corn, drained 1 (4 oz) can diced green chilies 1 chopped onion 1 clove minced garlic 1 (15 oz) can enchilada sauce (mild, medium or hot…whatever you like) 1 (14.5 oz) can Rotel tomatoes 1 tsp cumin 1 teaspoon chili powder 1 lb boneless shredded Rotisserie Chicken 1 (16 oz) can re-fried beans 4 oz cream cheese (optional) Salt and pepper Optional toppings: shredded cheddar cheese, sour cream, chopped cilantro, sliced avocado, grated cheddar, green onions, tortilla or corn chips


In pot add oil, onion and garlic until onions are clear.

Add chicken broth, black beans, corn, green chilies, enchilada sauce, diced tomatoes, chili pepper and cumin into pot. Give it a quick stir, then cover your pot and cook for 30 minutes.

Stir in can of re-fried beans until the soup is creamy and smooth. Add shredded chicken and cream cheese and saute until cheese melts. Add salt and pepper and simmer for 30 minutes.

Top with desired toppings.