Chicken Enchilada Soup

Ingredients

  • 2-1/2 pounds boneless, skinless chicken breasts or tenderloins
  • 1 tablespoon taco seasoning
  • 1/2 tablespoon Everything but the Elote seasoning
  • 1 small onion, diced
  • 1 tablespoon olive oil
  • 4 cups chicken broth
  • 2 cans (11 ounces each) Mexi-corm
  • 1 can (15 ounces) black beans, rinsed and drained
  • 2 cans (16 ounces each) refried beans
  • 1 can (10 ounces) red enchilada sauce
  • 1-1/2 cups chunky salsa

Instructions

  1. Preheat oven to 350 degrees and line a small baking sheet with foil or parchment paper.
  2. Generously coat all sides of chicken with taco and Everything but the Elote seasonings.
  3. Bake chicken in the oven for about 30 minutes, or until internal temperature reaches 165 degrees.
  4. Remove chicken from oven and allow to cool before cutting it into bite-sized pieces.
  5. Meanwhile, sauté onion in oil over medium heat in a large stock pot.
  6. Add in chicken broth and bring to a boil.
  7. Stir in the beans, corn and enchilada sauce.
  8. Simmer the soup for about 30 minutes, making sure the refried beans are fully incorporated.
  9. Add in the cooked chicken and salsa, then simmer for another 10 to 15 minutes.
  10. Serve hot topped with pepper jack cheese, sour cream and tortilla strips.

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