Chicken Enchilada Soup

• 1-1/2 Tablespoon Olive Oil
• 1 Medium Onion, Chopped
• 1 Green Pepper Diced Into Small Bite Size Pieces
• 2 cloves Garlic, Minced
• 1/2 teaspoons Smoked Paprika
• 1/2 teaspoons Marjoram
• 1/2 teaspoons Chili Powder
• 1 teaspoon Cumin
• 4 cups Low Sodium Chicken Broth
• 1 can (10 Oz. Size) Red Enchilada Sauce
• 1 can (15 1/4 Oz. Size) Black Beans, Drained And Rinsed
• 1 can (15 1/4 Oz. Size) Corn, Drained And Rinsed
• 1 can (10 Oz. Size) Diced Tomatoes
• 1 can (7 Oz. Size) Green Chiles
• 2-1/2 cups Cooked, Diced Chicken
• 1 Tablespoon Chopped Parsley
• Tortilla Strips, Sour Cream, Cheddar Cheese, To Serve

1. Heat olive in a heavy stockpot or Dutch Oven over medium heat. Add onions and peppers and cook for 3-4 minutes. Add minced garlic, paprika, marjoram, chili powder and cumin the last 30 seconds of cooking, stirring constantly.
2. Add chicken broth, black beans, corn, diced tomatoes and green chiles. Simmer for 20 minutes, stirring occasionally. Add cooked chicken and simmer for 5 minutes. Top with chopped parsley, tortilla strips, sour cream and shredded cheddar cheese if desired.

olive oil, onion, green pepper, garlic, paprika, marjoram, chili powder, cumin, chicken broth, red enchilada sauce, black beans, corn, tomatoes, green chiles, chicken, parsley, tortilla strips

Taken from tastykitchen.com/recipes/soups/chicken-enchilada-soup-8/ (may not work)