INGREDIENTS 6 cups of Vegetable or Chicken Stock 28 oz can of Enchilada Sauce 1 can Black Beans (drained & rinsed) 1 can of Great Northern Beans (drained & rinsed) 3 pounds Boneless Chicken Tenderloins Pinch of Cayenne (+/- to your taste) 1 Tbsp Dried Green Onions Salt & Pepper to taste SLURRY (for a thicker soup) 2 Tbsp Sour Cream 2 Tbsp Milk 2 Tbsp Corn Starch DIRECTIONS
OPTIONAL TOPPINGS Tortilla chips, Shredded Cheese, Cilantro, Sour Cream or Plain Greek Yogurt
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