You’ll need:
2 cups shredded chicken (or any leftover chicken will work)
1- 28oz can diced tomatoes
1- 28oz green enchilada sauce (mild or spicy if you want even more of a kick)
1- 6oz can diced green chili’s
2 cups chicken stock
1 cup heavy cream
4oz cubes valveta
3oz cubes cream cheese (1/3 a brick)
1 yellow onion diced
4 garlic cloves minced
4 tbsp olive oil
1- 16oz can black beans (drained & rinsed)
(You can add a can of corn if you would like also)
1 tbsp taco seasoning
Avocado for topping
Cilantro for topping
Lime wedge for serving
Okay so I had left over shredded taco chicken and some cheese dip that I needed to use up. So I made this soup. The valveta and cream cheese are the base of what the dip was so if you don’t want to use these in soup they are not a must but they did add a little extra “Yum” to this soup! ?
So first chop onion and mince garlic and drizzle pan with olive oil and sauté until tender. About 4 minutes. Then add in the chicken, chicken stock, tomatoes, enchilada sauce, valvet cheese, cream cheese and taco seasoning. Bring to a boil. Once that is boiling add in the black beans, green chili’s and corn if your adding corn. Bring back to a roaring boil for 2-3 minutes then add 1 cup heavy cream. Stir well and let heat another minute. Put into bowls top with fresh avocados, cilantro and lime wedge. (Sour cream if you would like to) serve with tortilla chips! Enjoy!
Makes 10-12 1/2 cup servings