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Categories:
olive oil onion garlic chicken broth enchilada sauce tomatoes salsa black beans cumin chicken tenders Sargento lime juice fresh cilantro couscous favorite
Viewed: 45 - Published at: 8 months agoIngredients
- 1 Tablespoon Olive Oil
- 1/2 whole Onion
- 4 cloves Garlic, Minced
- 2 cups Low Sodium Chicken Broth
- 1 can (10 Oz. Size) Enchilada Sauce (medium)
- 1/2 cups Crushed Tomatoes
- 1 cup Salsa (medium)
- 1 can (15 1/2 Oz. Size) Black Beans, Drained And Rinsed
- 1 cup Frozen Corn
- 1/2 teaspoons Cumin
- 1/4 teaspoons Paprika
- 1/4 teaspoons Black Pepper
- 2 cups Shredded Boneless Chicken Tenders, Cooked
- 3/4 cups Sargento Off The Block 4 Cheese Mexican
- 1 Tablespoon Lime Juice
- 1 Tablespoon Fresh Cilantro, Chopped
- 1 cup Cooked Couscous
- Your Favorite Garnishes, Such As Avocado, Cilantro, Shredded Cheese, Tomatoes
Method
- Add oil to a large saucepan. Add onion and saute for 2-3 minutes. Add garlic and cook for 1 minute.
- Pour in chicken broth, enchilada sauce, crushed tomatoes, salsa, black beans, corn, cumin, paprika and pepper. Bring to a simmer and cook for 10 minutes.
- Stir in precooked shredded chicken and warm through. Take off heat and add in cheese, lime juice and cilantro.
- To serve, spoon couscous into bottom of each bowl. Ladle soup on top and serve immediately. Garnish with avocado, cilantro, cheese and tomatoes, if desired.
