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
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
- Serve with shredded cheese and corn chips.
>> Southwestern Soup Recipes
>> Mexican Soup Recipes