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Recipe Summary

prep:
20 mins
total:
35 mins
Servings:
4
Max Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, heat oil over medium-high heat. Add onion and garlic, and cook until onion is soft, about 4 minutes. Mix in green chilis, corn, flour, and cumin. Stir in broth and enchilada sauce. Bring to a simmer.

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  • Add shredded chicken, and let soup simmer 15 minutes, until slightly thickened.

  • Top soup with avocado and, if desired, cheese, tortilla chips, and cherry tomatoes.

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Reviews

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