Chicken Enchilada Soup

Name: Chicken Enchilada Soup
Ingredients: 2 Tbsp. cornstarch; 2 Tbsp. water; 32 oz. chicken broth; 1 can cooked, chopped chicken breast; 15 oz. can black beans, drained and rinsed; 14 oz. can diced tomatoes; 11 oz. can Mexican-style corn; 8 oz. bottle Ortega taco sauce; 4 oz. can diced green chiles; 2 Tbsp. finely chopped fresh cilantro

10 ingredients

4 steps

Ingredients

2 Tbsp. cornstarch
2 Tbsp. water
32 oz. chicken broth
1 can cooked, chopped chicken breast
15 oz. can black beans, drained and rinsed
14 oz. can diced tomatoes
11 oz. can Mexican-style corn
8 oz. bottle Ortega taco sauce
4 oz. can diced green chiles
2 Tbsp. finely chopped fresh cilantro

Directions

1

Combine cornstarch and water in small bowl.
2

Stir together all remaining ingredients, except cilantro, in saucepan.
3

Add the cornstarch water mixture; bring to a boil, stirring occasionally. Add cilantro.
4

Garnish with tortilla chips and shredded Cheddar cheese.