Thursday, September 2, 2010

Easy Chicken Enchilada Tortilla Soup

1 Rotisserie chicken
1 can of chicken broth
1 can of enchilada sauce (regular, mild or hot)
1 can of diced tomatoes
1 can of black beans
1 can of whole kernel corn
2-3 zucchini sliced
2 limes
1-2 avocados for garnish
1 ½-2 cups water
Garlic Salt to taste
Cheese for garnish

Pour the chicken broth, water and enchilada sauce together in the pot. Add the meat from the chicken to the mixture. Drain and wash the black beans. Add the black beans, corn, and diced tomatoes to the mixture. Finely chop about ½ cup of cilantro and add to the soup. If you like the cilantro flavor, add more to taste. Cook for approximately 20 minutes. Cut one lime and squeeze juice in. Add the sliced zucchini to the mixture and reduce heat until zucchini is soft. Serve with sliced avocado, cheese, and more lime juice.

Serves 6.

**Provided by Lisa Rankin**

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