Chili Verde Soup

Chili Verde Soup
1 LB. Mexican Marinated, boneless, skinless chicken breast, cubed in bite
size pieces
1 small onion, diced
2 cloves garlic, minced
1/2 teaspoon crushed red chili flakes
1 Tablespoon olive or canola oil
28 oz can mild Green Enchilada Sauce
1/2 teaspoon Montreal Steak Seasoning
1 Tablespoon Oregano, crumbled
14-15 oz can diced tomatoes
14-15 oz can black beans, drained and rinsed
1 1/2 - 3 cups chicken stock/broth
Garnishes:
Sour Cream
Chopped cilantro and green onions
Lime-flavored Doritos

Heat oil in Dutch oven. Add onions, garlic, and red chili flakes and
sauté about five minutes until onion is glossy. Add chicken, season with
oregano and Montreal Steak Seasoning, and cook until done, about five
minutes. Stir in green enchilada sauce, chicken stock, tomatoes and black
beans. Bring to a boil, and then simmer for 10 minutes. Serve with desired
garnishes
Enjoy

I used less than a pound of chicken. I used the mild enchilada sauce and
it was plenty hot for me but use the medium if you want spicier. I added 1
1/2 cups chicken broth to tone down the spice but spice it up or tone it
down to your individual preference!


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