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15-Minute Mexican Chicken Soup with Avoca
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
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