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