It’s soup season people! One of my favorite times of the year! The men at my house really liked this soup. It was too spicy for me even though I used mild enchilada sauce but I am a wimp when it comes to spicy food or should I say my tongue is a wimp!
2 teaspoons olive oil
1 onion, chopped
3 – 4 cloves garlic, pressed or minced
8 cups chicken broth
1 cup (8 oz) orzo pasta
1 (10 oz) can mild enchilada sauce
1 large can chicken, drained and broken up
1 (14.5 oz) can diced tomatoes
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can corn
salt and pepper
1 Heat oil in large stock pot or Dutch oven. Saute onions until tender then add in garlic and saute for 1 minute more.
2 Pour in chicken broth and bring to a boil. Add orzo and cook until al dente.
3 Stir in enchilada sauce, chicken, tomatoes (undrained), beans, and corn (undrained). Cook until heated through. Season with salt and pepper.
recipe from Inside Bru Crew Life