Black Bean Chicken Enchilada Soup

Black Bean Chicken Enchilada Soup – Mindy H.

3 boneless, skinless chicken breasts (cooked and cubed)
2-3 Tblsp oil
1 medium onion, thinly sliced
3 chopped carrots
6-8 cans chicken broth
1 can diced tomatoes
2 cans black beans, rinsed & drained
2 small cans summer crisp corn
1 cup white rice
1 tsp. salt
2 tsp. ground cumin
2 tsp. chili powder
1 tsp. marjoram

1 bunch finely chopped cilantro
1 bunch thinly sliced green onion

Toppings: shredded cheese, avocado, tortilla chips

Heat oil on low to medium heat. Add onions (I also liked some crushed garlic), carrots and sauté. Add chicken broth, beans, corn, tomatoes and simmer 20 minutes. Add rice and spices. Cook 20-25 minutes on low. Stir in the cooked and cubed chicken. Just before serving add the green onions and cilantro.
Serve with shredded cheese, avocado, and tortilla chips.