Tasty Tuesday - Chicken Enchilada Soup

I made this soup on Sunday, after a long day working in the yard. It was super quick and easy! And DELICIOUS.

Found on my friend, Caroline's, blog.

Chicken Enchilada Soup

Serves 6

Ingredients:

1/2 of a deli rotisserie chicken, torn in bite size pieces

3 cups chicken broth, low sodium

1 (15 oz.) can black beans, rinsed and drained

1 (19 oz.) can enchilada sauce (medium or mild...I used medium)

1 (14.5 oz.) can diced tomatoes

1 (10 3/4oz) can cream of chicken soup

1/2 cup onion, diced

1/2 cup red bell pepper, diced

1 (10 oz.) packaged frozen corn (I used canned)

1 tablespoon olive oil

1 teaspoon house seasoning (garlic salt, salt, pepper)

Instructions:1. In a large soup pot, saute onion and peppers in oil over medium high heat, until soft--about 5 minutes.

2. Add all other ingredients and mix until well-blended.

3. Let simmer over medium heat for 10-15 minutes.

 

*for thicker soup, make a cornstarch/water paste and stir into soup, adding until you get desired thickness. (I did this.)