Chicken Enchilada Soup
Servings: 8 servings
Ingredients
- 1 Tbs vegetable oil
- 1 medium medium onion finely diced
- 1 medium stalk celery finely diced
- 3 (12.5 oz) cans chicken drained
- 2 (15 oz) cans tomato sauce
- 1 (10 oz) can Original Rotel
- 1 (15 oz) can pinto beans drained
- 1 (15 oz) can black beans drained and rinsed
- 1 cup water
- 1 1 oz package gluten-free taco seasoning
- 1 1 oz package ranch dressing mix
- salt and pepper to taste
- Sour cream, shredded cheese, corn chips, cilantro for garnish
Instructions
- In a microwave safe bowl, add the vegetable oil, onion and celery. Cook until the onions are translucent about 8 minutes. Stirring occasionally about every 1-2 minutes of cook time.
- In a Dutch oven combine the chicken, Rotel, tomato sauce, black beans, pinto beans, taco seasoning, water, and vegetables. Stir until incorporated.
- Heat until bubbling and add the ranch powder. Stir until mixed thoroughly.
- Reduce heat and simmer for 30 minutes. Salt and pepper to taste.
- Garnish with sour cream, shredded cheese, corn chips, and cilantro.
- Serve.
Notes
Be sure to check labels for gluten-free.
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