Mexican Chicken Soup

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15-Minute Mexican Chicken Soup with Avocado

Recipe from: Created by Cathy Pollak for NoblePig.com | Serves: 8

Ingredients

• 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
• 2 Tablespoons butter
• 1 Tablespoon sugar
• 1 teaspoon table salt
• 1 teaspoon coarse ground pepper
• 3 cups cubed, cooked, leftover rotisserie chicken

• 2 cans (15 oz each) black beans, drained
• 2 cups frozen corn kernals
• 1 can (14.5 oz) fire-roasted tomatoes, 
• juice of one lime
• 2 cups shredded Mexican cheese
• 2 avocados, cubed
• optional garnishes: green onion, sour cream and cilantro

Directions

• 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.