- 6 cups chicken broth, microwaved to piping hot
- 1 tablespoon vegetable oil
- 1 large onion, cut into medium dice
- 2 cloves garlic, minced
- 1 (10 ounce) can enchilada sauce
- 1 (4.5 ounce) can chopped green chiles
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- Salt and ground black pepper
- 1 (10 ounce) package frozen corn
- 3 cups shredded meat from a rotisserie-roasted chicken
- 2 tablespoons chopped fresh cilantro
- While broth heats, heat oil in a soup kettle over medium-high heat. Add onions and garlic; cook until soft, about 4 to 5 minutes. Add remaining ingredients except cilantro. Bring to a boil; reduce heat to low and simmer, partially covered, to blend flavors, about 15 minutes.
- Add cilantro and serve.