Drain and rinse the black beans and corn to remove all excess sodium.Rotisserie chickens are available at warehouse stores like Costco, Sams and most local grocery stores.Cut your vegetables in small bite-size pieces so there is a variety of tastes in every spoonful.If available, use sweet Vidalia Onions.Top with chopped parsley, tortilla strips, sour cream and shredded cheddar cheese if desired. Finally, add the cooked chicken and simmer for 5 minutes. Simmer for around 20 minutes stirring occasionally. Then add the chicken stock, enchilada sauce, black beans, corn, diced tomatoes and green chiles.
Now add the onion and peppers and cook for 3-4 minutes adding the minced garlic, paprika, marjoram, chili powder and cumin the last 30 seconds of cooking. It is delicious and dependable every time.įirst, add a little olive to a heavy stockpot or Dutch Oven over medium heat. It is quick to come together and there are no special skills required. Soup is just the perfect fall meal and I love everything about it! This Chicken Enchilada Soup will quickly become one of your favorite meals. There is just something magical about the beautiful trees of the Midwest changing colors and putting the best that nature has to offer on display. Thank goodness! Fall is my absolute favorite time of the year. Soup season is just right around the corner. This easy soup comes together quickly with ready baked scrumptious rotisserie chicken. Chicken Enchilada Soup combines onions, peppers, black beans, corn, diced tomatoes, green chiles, and chicken in a perfectly seasoned chicken broth.
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