Chicken Enchilada Soup with Wild Rice

Chicken Enchilada Soup with Wild Rice

Chicken Enchilada Soup with Wild Rice

1 15-ounce can black beans, rinsed and drained
1 14.5-ounce can diced tomatoes
1 10-ounce package frozen whole kernel corn (or 1 15-ounce can corn)
1/2 cup chopped onion
1/2 cup chopped yellow, green, or red bell pepper
1 10-ounce medium salsa
1 jar of spread cheese of your preference or shredded cheese (I used cheddar)
2 garlic cloves, minced
1 cup cooked wild rice
1 Rotisserie chicken, deboned and cubed.
6 cups chicken broth, low sodium
Sea salt to taste (if needed)
1 tsp smoked paprika
1 tsp cumin
1 cup diced ham.
3 tsp Harissa Extra Virgin Olive Oil

In a large pan sauté the onions, garlic, bell pepper, tomatoes and salsa with Harissa Extra Virgin Olive oil until soft. Add chicken broth, paprika, cumin and salt (if needed) and bring it to a boil. Add chicken cubes, diced ham, wild rice, beans and corn. Let it simmer in medium heat, add the spread cheese and stir using a wooden spoon.
Serves 6-8. Refrigerate left overs.


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1 comment (Add your own)

1. Pat Carpenter wrote:
Stopped by the store for the open house. They served this absolutely devious soup. Can't wait to make it myself.

Best wishes to the Smiling Olive and their new location.

Sat, October 31, 2015 @ 1:46 PM

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