Chicken Enchilada Soup

Simple. Spicy. Satisfying. What more can I say?

2 boneless skinless chicken breasts, cubed

1 diced onion

1 clove garlic, minced

16-ounce jar salsa

10-ounce can red enchilada sauce

12 ounces chicken broth

1 cup frozen corn

15-ounce can black beans, drained and rinsed

salt and pepper to taste

12 ounces cheddar cheese, shredded

green onions, sliced for garnish

In large pot, sauté cubed chicken in small amount of oil until browned. Once browned, use potato masher to slightly shred cubes. Add onion and garlic; sauté until onion is translucent.

Add salsa, enchilada sauce, chicken broth and corn; bring to a boil. Boil about 5 minutes. Lower heat and add beans, cooking about five minutes more or until beans are heated through. Add salt and pepper to taste.

Serve, adding shredded cheddar as desired and green onions for garnish.

Makes six servings.