Chicken Chile Verde Soup
3 cups chicken, cooked and cubed.
1 (28 ounce) can green enchilada sauce
1 1/2 cups chicken broth
2 cans black beans, drained and rinsed
1 (12 ounce) package frozen corn
1/2 cup diced onions
2 cloves garlic, minced
1 tablespoons fresh cilantro, chopped
2 tablespoons oil
In a large saucepan cook the onions in oil until soft.
Add minced garlic and remaining ingredients. Bring to a boil, reduce heat and simmer for about 30 minutes.
Serve with shredded cheese and corn chips.
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