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A finalist in the 2002 Ortega® "Create a Fiesta, Win a Siesta!" Recipe Contest, this dish was submitted by Sharon Lesan of Bethal, Alaska. This recipe combines chicken, black beans, cilantro, Mexican-style corn, red pepper and the mild, fire-roasted flavor of diced green chiles for a hearty soup. Topped with colorful red and blue tortilla chips and shredded cheese, this dish has a vibrant look and unique texture.

Chicken Enchilada Soup

2 tablespoons cornstarch
2 tablespoons water
1 (32-ounce) canchicken broth
2 cups chopped cooked chicken breast meat
1 (15-ounce) can black beans, rinsed, drained
1 (14.5-ounce) can diced tomatoes
1 (11-ounce) can Mexican-style corn
1 (8-ounce) bottle ORTEGA Taco Sauce - Mild
1 cup chopped red bell pepper
1 (4-ounce) can ORTEGA® Diced Green Chiles
2 tablespoons finely chopped fresh cilantro
1 garnish tortilla chips, (red & blue), and/or shredded cheddar cheese

1. Combine cornstarch and water in small bowl. Stir together chicken broth, chicken, beans, tomatoes, corn, taco sauce, pepper, chiles and cornstarch mixture in large saucepan; bring to a boil, stirring occasionally. Add cilantro. Garnish as desired.

Makes 8 servings.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.

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