20 Minute Cheesy Chicken Enchilada Soup

INGREDIENTS

2 cups

Chicken, cooked

1 14 ounce can

Black beans

3 cloves

Garlic

1 14 ounce can

Tomatoes, with juice

1 cup

White onion

3 cups

Chicken stock

1/2 cup

Flour

1 tsp

Salt

2 tbsp

Olive oil

1/2 tsp

Cumin, ground

8 oz

Cheddar cheese, sharp

1 10 ounce can

Enchilada sauce, red

NOTES

Doubled and added roasted frozen corn from Trader Joe’s and used an entire rotisserie chicken, no leftovers!

Tammy Howe • 2018-11-28