Katy’s Enchilada Soup

Katy’s Enchilada Soup


6 cups  Chicken Broth
1 medium onion(s)
1/2 tsp  Ground cumin
1 1/2 Tbsp chili powder
1/4 tsp crushed red pepper flakes
1 – 15 oz Diced Tomatoes with Green Chilies
1 1/2 Tbsp all-purpose flour, mixed with 1/4 cup water
8 oz low-fat shredded cheddar cheese
4 oz fat-free sour cream
3 clove(s) garlic clove(s), 2-3 cloves chopped
1/2 cup(s) sweet red pepper(s), or green chopped
2 cup(s) cooked chicken breast, diced
15 oz canned black beans, drained and rinsed
15 oz canned yellow corn, drained


Sautee onion and chopped pepprs until translucent. Add garlic and sautee another minute or two. Add broth, corn, beans, tomatoes, cumin, chili powder and pepper flakes. Stir in the flour mixed in water and bring to boil. Reduce heat and simmer for 20 minutes. Add diced chicken and shredded cheese. Stir till melted. Add dollop of sour cream to each bowl prior to serving

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