We have a rainy day today and this soup is a great way to warm up. It’s known as a dump soup because you can dump all of the ingredients right into the pot and 20 minutes later, you have a tasty soup! If you don’t want to spend time over the stove, you can combine the ingredients in your slow cooker and heat on low for 4 hours or high for 2 hours!
Chicken Enchilada Soup
1 28-ounce can of red enchilada sauce
1 28-ounce can crushed fire roasted tomatoes (can use plain instead)
1 jar picante sauce
1 quart chicken stock
2 cans black beans in seasoning, not drained
3 cups frozen corn
4 cups shredded rotisserie chicken
1 packet taco seasoning
½ teaspoon crushed red pepper flakes
For garnish only: Cilantro, sour cream, avocado, shredded cheese, tortilla chips.
Directions:
Combine all ingredients in a large soup pot. Bring to a boil over medium heat, stirring occasionally. Reduce heat to low and let simmer for 20-30 minutes. Serve and garnish as desired. Serves 10.
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