Chicken Enchilada Soup

This recipe combines chicken, black beans, cilantro, Mexican-style corn, red pepper and the mild, fire-roasted flavor of diced green chiles for a hearty soup.

• Ready In: 35 mins
• Serves: 8

Ingredients

• 2  tablespoons cornstarch
• 2  tablespoons water
• 1 (32 ounce) container chicken broth
• 1⁄2 lb  cooked chicken breast, chopped
• 1 (15 ounce) can black beans, rinsed, drained
• 1 (14 1/2ounce) can diced tomatoes
• 1 (11 ounce) can  Mexican-style corn
• 1 (8 ounce) bottle  chunky  taco sauce
• 1  cup  chopped red bell pepper
• 1 (4 ounce) can diced green chilies
• 2  tablespoons fresh cilantro, finely chopped

• Garnish

•  tortilla chips
•  shredded cheddar cheese

Directions

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