Recipe from: Created by Cathy Pollak for NoblePig.com | Serves: 8
4 cups (32 oz)chicken stock or broth (I prefer stock)
1 jar (16 oz)picante type salsa
1 can (14 oz)red enchilada sauce
1 teaspoontable salt
1 teaspooncoarse ground pepper
3 cupscubed, cooked, leftover rotisserie chicken
2 cans (15 oz each)black beans, drained
2 cupsfrozen corn kernals
1 can (14.5 oz)fire-roasted tomatoes,
juice of one lime
2 cupsshredded Mexican cheese
optional garnishes:green onion, sour cream and cilantro
In a large, heavy-bottomed pot, add chicken stock, salsa and enchilada sauce and bring to a boil over med-low heat. Stir in butter, sugar, salt and pepper. Add chicken, black beans, frozen corn, tomatoes and lime and warm through (it's pretty much done immediately)
Ladle soup into individual bowls, sprinkle with cheese and add copious amounts of California avocado.
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