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Ingredients

  • 1 lb Boneless, Skinless Chicken Tenderloins You can also use Breasts
  • 1 Box Chicken Stock
  • 1 Can Red Enchilada Sauce
  • 1 Can Black Beans
  • 1 Can Roasted, Diced Tomatoes
  • 1 Can Corn
  • 2 Cloves Garlic
  • 1 tsp Cumin
  • 1 tsp Salt
  • 1 T Fajita or Taco Seasoning To season the chicken
  • 1 T Olive Oil

Instructions

  1. To your soup pot, add the olive oil and heat to medium. 

  2. Season your chicken with Fajita or Taco Seasoning.

  3. Add chicken to soup pot and cook until cooked through and outside is browned.

  4. Remove Chicken and shred using two forks to pull apart the meat.

  5. Add the chicken back to the soup pot and add remaining ingredients.

  6. Allow the soup to cook on low/medium for 2-4 hours to bring out the most flavor.  Or, let it cook for 15 minutes until everything is cooked through and enjoy a slightly less flavorful soup!