Enchilada Soup Recipe

Chicken Enchilada Soup

2-3 large chicken breasts

1 carton chicken broth

1 1/2 cups water

1 bottle ortega HOT taco sauce

2 cans ortega fire roasted mild peppers (in the 4oz cans)- don’t drain

A handful of rice

8 oz cream cheese

.5 cup salsa, or whatever's left in the can

1 can sweet corn, drained

1 can black beans, drained and lightly rinsed

Spices:

1 tsp onion powder

1 tsp garlic powder

4 tsp cumin

3 tsp chili powder

Directions:

In a large soup pot place the chicken, chicken broth, water, spices, taco sauce, and salsa.

Let it all cook on low heat for at least 1.5 hours; then take the chicken out and shred it into bite sized pieces.

Return the chicken to the pot and add the beans, corn, chiles, rice and cut-up cream cheese, stir and cook for another half an hour.