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Chicken Enchilada Soup

Chicken Enchilada Soup

Name: Chicken Enchilada Soup
Total time: 30 min
Ingredients: 1 ml Puck® Tomato sauce with cream; 2 cups chicken; 400 g Canned Chickpeas Drained; 1 cup corn kernels; 2 cups Cooked Chicken Shredded; 1 tsp ground cumin; 1 tsp chilli flakes; 1 salt and pepper; 1 avocado sliced; 2 tortilla Sliced and fried; 1 cup cheddar cheese Grated; 1 cup sour cream; 1 fresh coriander leaf To Garnish; 1 lime fruit To Serve

30 min.

This thick, tasty soup can be made with minimum effort.

Instructions

- Mix together the tomato sauce and chicken stock in a large saucepan. Bring to the boil, stirring occasionally, and then add the chickpeas, sweetcorn, shredded chicken, cumin and chilli flakes. Simmer for 3-4 minutes, until heated through.
- Ladle the soup into warm bowls. Top with sliced avocado, fried tortilla strips, grated cheese and sour cream. Garnish with coriander leaves and serve with lime wedges.

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