Chicken Enchilada Soup

Last night Felicia and I made burritos and we have all the left overs.  So today for lunch I decided to use all the left overs and make Enchilada soup.  It's pretty damn good and it was easy as ever.

Ingredients

2 Chicken Breasts (Organic)
1 Can Black Beans
2 Ears of sweet corn (removed from husk)
1/2 Red Onion (Chopped in Small Dice)
4 Garlic Cloves
1 Can Enchilada sauce
2 TSP Cumin
1 TSP Granulated Garlic
1 TSP Granulated Onion
Black pepper to taste
1Avcado (for topping)
1/2 Cup White Organic Cheddar
Salt to taste
3 TBL Cilantro (fresh finely chopped)

Cooking all Ingredients

1. First thing we do is dice chicken and get a medium stock pan on the stove.  Turn it on to medium.  Add olive oil and add chicken.
2. Dice up your onions, cilantro and garlic.  Add to chicken.
3. Take corn off the husk and open the can of black beans (make sure to drain water out of beans and rinse off thoroughly).  Add these to the chicken.  Let cook for 5 minutes.
4. Add seasonings to your tasting.  Let cook for another minute.
5. Add enchilada sauce and fill can up half way with water and add to soup mixture.

Toppings

1. Slice avocado in half take seed out and slice meat length wise.  Spoon out and set aside.
2. Grab a greater and grate your cheese. You can always do more if you like.

Serving and Eating this Wonderful Creation

1. Grab some bowls or just grab the pot.  Add your toppings and dig in.
2. You can also add tortilla chips to give it an extra crunch.  We also topped it with salsa and sour cream.

Eat this with friends, family or by yourself.  Like I said we added sour cream and salsa with homemade tortilla shells at the end.  If you have a lot left over, freeze it and take it out on a cold fall, winter day. I hope you enjoy this, ever have questions just email me, I'll answer any questions you have.