Chicken Enchilada Soup for the Stovetop

Ingredients

• 2 tablespoons vegetable oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon chili powder
• 4 cups chicken broth
• 1 (10-ounce) can enchilada sauce
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (14-ounce) can corn, drained and rinsed
• 2 cups cooked chicken, shredded
• 1/2 cup fresh cilantro, chopped
• 1 lime, juiced
• Salt and pepper to taste

Directions

1. Heat the oil in a large stockpot over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and chili powder and cook for 1 minute.
4. Add the chicken broth and enchilada sauce and bring to a boil.
5. Reduce the heat to low and add the black beans, corn, chicken, cilantro and lime juice.
6. Simmer for 10 minutes.
7. Season with salt and pepper to taste.
8. Serve hot.

Interesting Facts

• Enchilada sauce is made of tomatoes, chili peppers, garlic, and a variety of spices.
• Chicken broth is a great way to add flavor to your soup without adding fat or calories.
• Cilantro is a popular herb that is commonly used in Mexican dishes.
• Lime juice adds a great fresh flavor to soups and other dishes.