Chicken Enchilada Soup - cooking recipe

Ingredients

2 Tbsp. cornstarch
2 Tbsp. water
32 oz. chicken broth
1 can cooked, chopped chicken breast
15 oz. can black beans, drained and rinsed
14 oz. can diced tomatoes
11 oz. can Mexican-style corn
8 oz. bottle Ortega taco sauce
4 oz. can diced green chiles
2 Tbsp. finely chopped fresh cilantro

Preparation

Combine cornstarch and water in small bowl.
Stir together all remaining ingredients, except cilantro, in saucepan.
Add the cornstarch water mixture; bring to a boil, stirring occasionally. Add cilantro.
Garnish with tortilla chips and shredded Cheddar cheese.