I love a good soup, especially when there is a chill in the air. But if I’m going to have soup as my full meal it must be a few things- hearty, flavorful, and satisfying. This recipe checks all of those boxes. It’s super easy to make with any leftover chicken (or turkey, etc.) you have on hand. Serve it up with a few green onions or pile on all the toppings and enjoy!

Recipe:

Ingredients:

2 TBS Olive Oil

1 Bell Pepper (or two halves of different colors), chopped

1/2 small White Onion, chopped

1 Garlic Clove

1 15 oz can Pinto Beans

10 oz Sweet Corn

3-4 Cups Cooked Chicken (Rotisserie, shredded, or chopped)

1 10oz can Enchilada Sauce

32oz Chicken Stock

Salt and Pepper to taste

Toppings (optional):

Shredded Cheese

Green Onions

Sour Cream/Greek Yogurt

Squeeze of Lime

Avocado

Crushed Corn Chips

Instructions:

In a large pot over medium high heat sauté bell peppers and onion approximately 5 minutes
Reduce heat to medium 1 clove of garlic and cook for 1 additional minute
Add pinto beans, sweet corn, and chicken and stir to combine
Add enchilada sauce and chicken stock and bring to a simmer.
Salt and pepper to taste.
Serve with your favorite toppings and enjoy!