One Package of Enchilada Mix
1.5 lbs of Chicken
One container of Low Sod Chicken Broth (I use a little less than one)
One can Kidney Beans (Drained and Rinsed)
One Can Black Beans (Drained and Rinsed)
One can (it's the 1/2 size cans) of white corn with red chili peppers (with juice)
1/2 jar of spaghetti sauce (I like a garlic flavor)
1 Can of diced tomatoes (I like to use one with things added like rotel or hunts with green peppers)

Warm olive oil in a large soup pot on med-high.  Use just enough oil to cover the pan.   Cut Chicken into small chunks.   Add in chicken and lightly cook.  Add in chicken broth and chicken enchilada sauce mix.  Stir contents and add tomato sauce.  Then add in drained beans, corn, and tomatoes.   Season to taste.  I use:  cilantro, chili powder, onion powder, minced onions, garlic powder, fresh ground pepper, chives, and a dash of sea salt.   Cook on warm/low for a few hours.   WARNING: the house will smell amazing.  When soup is ready to serve add one small dollop of sour cream, pico,  and crumble two baked scoop chips on top.  

 





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