Here is the whole enchilada

Here is the recipe that I mentioned in the last blog post...

Easy Chicken Enchilada Soup

2 cups cooked chicken breast

1 - 15 ounce can black beans

4 tomatoes -chopped

1 - 28 ounce can enchilada sauce

1 tablespoon avocado oil

1 onion - diced

1- 10 ounce package frozen sweet corn

1 - 7 ounce can of fire roasted chilies (I use mild, but you hotties can use medium or hot)

1 cloves garlic minced

1 tablespoon taco seasoning

1 teaspoon Better than Bouillon chicken flavor

1-2 cups water (use whatever gives you the consistency you desire)

and 1 tablespoon of avocado oil. Cook over medium heat for 8-10 minutes, stirring every few minutes. Add the minced garlic at the end and saute for 1 more minute.

While the onion and garlic are sauteing, drain the black beans and chilies.

Add the drained black beans, chicken, 1- 2 cups water, chilies, and 1-1/2 cups frozen corn.

Add the enchilada sauce, tomatoes, Better than Bouillon and taco seasoning.

Simmer for 30 minutes to 1 hour.

Serve with sour cream, guacamole, a sprinkle of Mexican cheese, tortilla chips or whatever suits you.

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Fun Fact:

Did you know that you can drain and rinse canned goods and they will be the same as the expensive cans that say 40% less sodium? See pictures below...

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I hope this fun recipe using my pantry items helps you make a quick and tasty soup.Having fresh, frozen and canned items on hand in your pantry is key, check out my last blog post on pantry lists if you want to get cooking with less stress. Maybe this will stir up some creative juices for you...

Ciao,

Jamie