By Nicole Nevils

Chicken Enchilada Soup

Ingredients

6 servings

1 poundboneless skinless chicken breasts

2 cupschicken stock

good-quality

1 ¼ cupred enchilada sauce

1 10 ounce can, homemade or store-bought

2 x 14 ouncecans black beans

rinsed and drained

1 x 14 ouncecan fire-roasted diced tomatoes

with juice

1 x 15 ouncecan whole kernel corn

drained

1 x 4 ouncecan diced green chiles

2cloves garlic

minced

1white onion

peeled and diced

1 teaspoonground cumin

1 teaspoonsalt

or more/less to taste

Instructions