15-Minute Mexican Chicken Soup with Avocado

INGREDIENTS

3 cups

Rotisserie chicken, cooked

2 cans

each) black beans

Avocados

2 cups

Corn kernals, frozen

Lime, juice of

1 can

Tomatoes, fire-roasted

4 cups

Chicken stock or broth

jar Picante type salsa

1 tsp

Pepper, coarse ground

1 tbsp

Sugar

1 tsp

Table salt

2 tbsp

Butter

2 cups

Mexican cheese

1 can

Enchilada sauce, red