Chicken Enchilada Soup with Black Beans and Corn

How to make Chicken Enchilada Soup with Black Beans and Corn Recipe - Recipes that take just minutes to prepare always score extra points with a busy cook. This soup has delicious enchilada flavors without all the work. Have the kids set the table while you prepare the soup, and by the time they are done, dinner is about ready. We love adding crushed tortilla chips and dollops of sour cream to our bowls. Serve with a simple green salad.

Ingredients:
2 tablespoons extra-virgin olive oil
1 cup finely chopped white onion
1 tablespoon minced garlic
3 cups shredded cooked chicken breast
1 15-ounce can black beans, drained and rinsed
1 15-ounce can sweet yellow corn, drained
1 10-ounce can tomatoes with green chilies, mild
1 10-ounce can red enchilada sauce, mild
2 cups reduced-sodium chicken broth
1 tablespoon fresh lime juice
1 teaspoon ground cumin
1⁄2 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
2 cups crushed tortilla chips
1 cup sour cream

Method:
1. Heat the olive oil in a Dutch oven or large pot over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the chicken, black beans, corn, tomatoes, enchilada sauce, chicken broth, lime juice, cumin, salt, and pepper and stir to combine. Reduce the heat to low and simmer until ready to serve, at least 15 minutes.

2. To serve, place crushed tortilla chips in the bottoms of serving bowls, add the soup, and top with dollops of the sour cream.