Cheesy Chicken Enchilada and Rice Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add onion and garlic and cook until softened.
• STEP 2.Add chicken broth, enchilada sauce, diced tomatoes, black beans, corn, cooked chicken, and rice to the pot. Stir well to combine.
• STEP 3.Bring the soup to a boil, then reduce heat and simmer for 20 minutes, or until the rice is cooked and the flavors have melded together.
• STEP 4.Serve the soup hot, topped with shredded cheese, fresh cilantro, and sliced avocado. Enjoy!

Cooking Tips

• You can use leftover cooked chicken or rotisserie chicken for this recipe to save time.
• Feel free to adjust the spice level by adding more or less enchilada sauce or using a spicy variety.
• If you prefer a thicker soup, you can add a cornstarch slurry (cornstarch mixed with water) to the pot and simmer until thickened.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop or in the microwave until heated through.
• Serve the soup with tortilla chips or warm crusty bread for a complete meal.