Cheesy Chicken Enchilada Soup With Couscous

• 1 Tablespoon Olive Oil
• 1/2 whole Onion
• 4 cloves Garlic, Minced
• 2 cups Low Sodium Chicken Broth
• 1 can (10 Oz. Size) Enchilada Sauce (medium)
• 1/2 cups Crushed Tomatoes
• 1 cup Salsa (medium)
• 1 can (15 1/2 Oz. Size) Black Beans, Drained And Rinsed
• 1 cup Frozen Corn
• 1/2 teaspoons Cumin
• 1/4 teaspoons Paprika
• 1/4 teaspoons Black Pepper
• 2 cups Shredded Boneless Chicken Tenders, Cooked
• 3/4 cups Sargento Off The Block 4 Cheese Mexican
• 1 Tablespoon Lime Juice
• 1 Tablespoon Fresh Cilantro, Chopped
• 1 cup Cooked Couscous
• Your Favorite Garnishes, Such As Avocado, Cilantro, Shredded Cheese, Tomatoes

1. Add oil to a large saucepan. Add onion and saute for 2-3 minutes. Add garlic and cook for 1 minute.
2. Pour in chicken broth, enchilada sauce, crushed tomatoes, salsa, black beans, corn, cumin, paprika and pepper. Bring to a simmer and cook for 10 minutes.
3. Stir in precooked shredded chicken and warm through. Take off heat and add in cheese, lime juice and cilantro.
4. To serve, spoon couscous into bottom of each bowl. Ladle soup on top and serve immediately. Garnish with avocado, cilantro, cheese and tomatoes, if desired.

olive oil, onion, garlic, chicken broth, enchilada sauce, tomatoes, salsa, black beans, cumin, ubc, ubc, chicken tenders, sargento, lime juice, fresh cilantro, couscous, favorite

Taken from tastykitchen.com/recipes/soups/cheesy-chicken-enchilada-soup-with-couscous/ (may not work)