A finalist inthe 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 flavorof diced green chiles for a hearty soup. Topped with colorfulred and blue tortilla chips and shredded cheese, this dish hasa vibrant look and unique texture.
Recipe: Chicken EnchiladaSoup
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 cheddarcheese
Makes 8 servings.
Recipe and photograph are the propertyof Nestl ® and Meals.com, used with permission.
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