CHICKEN AND BLACK BEAN ENCHILADA SOUP

By á-167718

Ingredients

• 4 boneless/skinless chicken breast, diced
• 1 can rotel tomatoes and diced chilis
• 1 c black bean rinsed and drained
• 1 c frozen or fresh corn
• 1 c mild red enchilada sauce
• 1/2 small pkg. velveeta cheese
• 1 c heavy cream
• 2 c chicken stock
• 1/2 small onion fine dice
• 1 carrot small dice
• 1 celery rib small dice
• southwest spice as needed
• salt and pepper as needed
• seasoned fried tortilla strips for garnish ( season with southwest spice
• avocado slices for garnish
• sour cream for garnish

Preparation

Step 1

. Season and cook chicken reserve

. Saute veggies

. In a separate pot combine the cheese, enchilada sauce, heavy cream, cook to melt the cheese, add in chicken stock and onion, carrot, celery, simmer for 10 minutes, blend the soup.

. Return the soup to the pot and add in the rotel tomatoes n chilis, the black bean, and the corn, season, taste and adjust

. Serve with a dollop of sour cream, a couple of avocado slices an the the seasoned fried tortilla strips