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Chicken Enchilada Soup

Natalie
  • 55 minutes
  • Serves 4 to 6

INGREDIENTS

2

Chicken breasts

2 14 ounce cans

Black beans

1

Cilantro

3 1/4 tsp

Coriander

2 cups

Corn, frozen yellow

3 cloves

Garlic

1/4 tsp

Garlic powder

1 4 ounce can

Green chilies

1

Lime, Juice of

1

Lime, wedges

1 14 ounce can

Tomatoes, fire roasted

1

Yellow onion

4 cups

Chicken stock

1/2 tsp

Chili powder

1/2 tsp

Salt

2 tbsp

Olive oil

3/4 tsp

Cumin

1

Tortilla strips

1

Cheese

1/4 cup

Heavy cream

1 14 ounce can

Enchilada sauce, red

Avocado chunks or slices