Chicken-Enchilada Soup

Chicken-Enchilada Soup
Servings: 4 to 6 Prep 20 mins Start to Finish 35 mins

Ingredients

  • 2 tablespoons canola oil
  • 1/2 small onion, chopped
  • 1 clove garlic, minced
  • 1 4 ounce can chopped mild green chilis
  • 2 cups frozen corn, thawed
  • 2 tablespoons all-purpose flour
  • 1 1/2 teaspoons ground cumin
  • 2 cups low-sodium chicken broth
  • 2 10 ounce cans mild red enchilada sauce
  • 2 cups shredded cooked chicken
  • Sliced avocado
  • Optional toppings: shredded cheese, tortilla chips, chopped cherry tomatoes

Make It

1. 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.

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

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