Chicken Enchilada Soup

I LOVE this soup! It is so healthy-full of vegetables and protein. I made it for the first time in 2005 when my cousin, Nicole came to visit us for a weekend. It was just right on spice for us, since we can't handle too much spice at all, but you can alter that based on the degree of spice in your taco sauce. The recipe comes from my Ortega Simple Meals cookbook and it was submitted by Sharon Lesan of Bethal, Alaska who had something similar at a local restaurant and went home to create her own version.

2 tbsp. cornstarch
2 tbsp. cornstarch
1 carton (32 oz.) chicken broth
1/2 lb. (2 c.) cooked, chopped chicken breast meat
1 can (15 oz.) black beans, rinsed and drained
1 can (14.5 oz.) diced tomatoes
1 can (11 oz.) Mexican-style corn
1 bottle (8 oz.) Ortega Taco Sauce
1 c. (1 large) chopped red bell pepper
1 can (4 oz.) Ortega Diced Green Chiles
2 tbsp. finely chopped fresh cilantro

1. Combine cornstarch and water in a small bowl.
2. Stir together broth, chicken, beans, tomatoes, corn, taco sauce, pepper, chiles and cornstarch mixture in a large saucepan. Bring to a boil, stirring occasionally. Add cilantro. Garnish as desired.

GARNISHES: tortilla chips, shredded cheddar cheese, sour cream, etc.

6-8 servings