Chicken Enchilada Soup
- Yield 6-8 servings
- 1 medium Whole Chicken
- 1 large onion
- 3 stalks celery
- 2 medium carrots
- 2 cups water
- 2 cups chicken broth
- 1 box Zattarain's Black Bean and Rice
- 1 can diced tomatoes
- 1 can Enchilada Sauce
- 1 cup frozen corn
- 1 cup shredded cheddar cheese
- 1 medium sauted onion
- 1/2-1 medium sauted red pepper
Cooked Shredded Chicken: In a roasting pan with lid, put whole chicken, celery, carrots, 1 onion, 2c. water and 2c. chicken broth. Roast at 350 for 1 1/2 – 2 hours until chicken falls off the bone. Debone the chicken and drain broth reserving the liquid to use in the soup.
Saute other onion and red pepper in 2 T olive oil until translucent.
In a large soup pot, add 3 -4 cups of the broth from cooking the chicken, the shredded chicken, diced tomatoes, enchilada sauce, frozen corn, cheddar cheese, sauted onion and peppers, 1 box Zattarain's Black Bean and Rice.
Simmer on low for 1/2 – 1 hour stirring occassionally.
Garnish with green onions, sour cream, and tortilla chips if desired.