I love how easy this recipe is. It takes about 20 minutes, and most of that is just heating time. I also call this taco soup at times.
Ingredients:
1 yellow onion, diced
1 tbsp. olive oil
1 small can diced green chilies
1 can fire roasted tomatoes
1 can red enchilada sauce
1 can black beans (drained and rinsed)
1 can corn (drained)
1 can chicken broth
1 8oz block of cream cheese
2 cups diced rotisserie chicken (or precooked chicken breasts)
Corn tortillas cut into 1" strips
Start with olive oil in a soup pot over medium heat. Add the onions and sauté until translucent. Add the green chilies and tomatoes and sauté for a minute or so. Add the cream cheese and let it get melty. Then add the enchilada sauce and chicken broth. Stir until cream cheese is melted completely and then add the beans, corn, tortilla strips and chicken. Simmer for about 10-15 minutes to warm completely.
Serve with toppings. I like avocado, green onions, cilantro, cheese and sour cream. It's also pretty tasty to dip tortilla chips in it.
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