Yields: 6 Servings Prep: 15 minutes Mins

Hearty Chicken Enchilada Soup


2 tablespoons cornstarch
2 tablespoons water
1 carton (32 ounces) chicken broth
½ pound (2 cups) cooked, chopped chicken breast meat
1 can (15 ounces) ORTEGA Black Beans with Jalapenos, rinsed and drained
1 can (14.5 ounces) diced tomatoes
1 can (11 ounces) Mexican-style corn
1 bottle (8 ounces) ORTEGA Taco Sauce, any variety
1 cup (1 large) chopped red bell pepper
1 can (4 ounces) ORTEGA Whole Green Chiles
2 tablespoons finely chopped fresh cilantro


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.

Garnish suggestions: tortilla chips, shredded Cheddar cheese.

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