Chicken Enchilada Soup

Ingredients

1 pound skinless boneless chicken breasts (~2 to 3 breasts)

3 cups low-sodium chicken broth

1 (15 ounce) can red enchilada sauce

1 (14.5 ounce) can crushed tomatoes

1 (14 ounce) can black beans, rinsed and drained

1 (11 ounce) can crisp sweet corn drained

1 (4 ounce) can diced green chilies

½ cup uncooked brown rice

2 cloves minced garlic

1 onion diced

1 teaspoon ground cumin

½ teaspoon Mexican oregano

½ teaspoon garlic salt

Optional toppings: chopped cilantro diced avocado shredded cheese dollop of sour cream crushed tortilla chips squeeze of lime

Nutrition Facts