Mexican Chicken Enchilada Soup

Ingredients

• 1 cup Chicken breast, cooked and shredded
• 1 cup Black beans, drained and rinsed
• 1/2 cup Corn kernels (fresh or frozen)
• 1 cup Enchilada sauce
• 2 cups Chicken broth, low-sodium
• 1 tablespoon Lime, juiced
• 1 tablespoon Olive oil(optional)
• 1/2 teaspoon Cumin powder(optional)
• to taste Salt(optional)
• 2 tablespoons Fresh cilantro, chopped (for garnish)(optional)

Instructions

1. 1

   Heat olive oil in a pot over medium heat; add cumin and stir for 30 seconds.

2. 2

   Add chicken broth and enchilada sauce, bring to a gentle boil.

3. 3

   Stir in shredded chicken, black beans, and corn; reduce heat and simmer for 10 minutes.

4. 4

   Season with salt and lime juice, then remove from heat.

5. 5

   Serve hot, garnished with chopped cilantro.