1 cup onions
chopped

1 cup celery chopped

1 cup red pepper
chopped

½ T garlic
minced

1 pound chicken breasts
diced (boneless
skinless)

2 (14.5 oz) cans reduced-sodium chicken broth

1 (10-12 oz) can or bottle of red enchilada sauce
I used a bottle of Trader Joe’s

1 (15 oz) can black beans
rinsed and drained

1 (14.5 oz) can tomatoes
chopped

1½ cups f rozen corn
not thawed

1. In a microwave saf e bowl, add onions, celery, red bell pepper and garlic. Cook about 3 minutes until the

veggies are sof t.

 

2. To cook in crock pot: Add cooked vegetables, chicken, chicken broth, enchilada sauce, beans, tomatoes

and corn. Mix well. Cook on low 4 hours and on high 2 hours.

 

3. To cook on stove top: In a large soup pot, add cooked vegetables, chicken, chicken broth, enchilada sauce,

beans, tomatoes and corn. Mix well. Bring to a boil, cover, turn down to simmer and cook covered f or 30

minutes.

 

4. To serve: Ladle almost 2 cups soup in each bowl. Top with any or all of the optional toppings, if desired. I

like to add 1 T of scallions, cheese, yogurt and crushed tortilla chips to mine. Serve with salsa on the

side, if desired.