Prep: 20 Mins Cook: 10 Mins

A finalist in the 2002 Ortegar "Create a Fiesta, Win a Siesta!" Recipe Contest, this dish was submitted by Sharon Lesan of Bethal, Alaska. This recipe combines chicken, black beans, cilantro, Mexican-style corn, red pepper and the mild, fire-roasted flav

Chicken Enchilada Soup


  • 2 tbls. cornstarch
  • 2 tbls. water
  • 1 container (32 oz.) chicken broth
  • 1/2 pound (2 cups) cooked chicken breast meat, chopped
  • 1 can (15 oz.) black beans, rinsed, drained
  • 1 can (14.5 oz.) diced tomatoes
  • 1 can (11 oz.) Mexican-style corn
  • 1 bottle (8 oz.) ORTEGA Thick & Smooth Taco Sauce - Mild
  • 1 cup chopped red bell pepper
  • 1 can (4 oz.) ORTEGA Diced Green Chiles
  • 2 tbls. fresh cilantro, finely chopped
  • 1 garnish tortilla chips, (red & blue), and/or shredded cheddar cheese


COMBINE cornstarch and water in small bowl. Stir together chicken broth, chicken, beans, tomatoes, corn, taco sauce, pepper, chiles and cornstarch mixture in large saucepan; bring to a boil, stirring occasionally. Add cilantro. Garnish as desired.
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