Chicken Enchilada Soup-AR

By nvrsummergirl

Ingredients

• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 (32-ounce) canchicken broth
• 2 cups chopped cooked chicken breast meat
• 1 (15-ounce) can black beans, rinsed, drained
• 1 (14.5-ounce) can diced tomatoes
• 1 (11-ounce) can Mexican-style corn
• 1 (8-ounce) bottle ORTEGA Taco Sauce - Mild
• 1 cup chopped red bell pepper
• 1 (4-ounce) can ORTEGA® Diced Green Chiles
• 2 tablespoons finely chopped fresh cilantro
• 1 garnish tortilla chips, (red & blue), and/or shredded cheddar cheese

Details

Servings 6

Preparation

Step 1

Combine cornstarch and water in small bowl. Stir together chicken broth, chicken, beans, tomatoes, corn, taco sauce, pepper, chiles and cornstarch mixture in large saucepan; bring to a boil, stirring occasionally. Add cilantro. Garnish as desired.

Notes: I have made the broth with bouillon cubes when I don't have the canned chicken broth. I also have omitted the red pepper. It depends on whether I have any on hand.