This easy to prepare soup is a meal in a bowl. Throw all the ingredients in a pot and let the Sun Oven do all the work.
Sun Oven Chicken Enchilada Soup
(adapted for the Sun Oven from Gimme Some Oven)
1 pound boneless, skinless, chicken breasts
2 cups chicken broth
1 (10-ounce) can red enchilada sauce
2 (14-ounce) cans black beans, rinsed and drained
1 (14-ounce) can roasted diced tomatoes, with their juices
1 (15-ounce) can whole-kernel corn, drained
1 (4-ounce) can diced green chiles
2 cloves garlic, minced
1 onion, finely chopped
1 teaspoon ground cumin
salt to taste
Set Sun Oven out to preheat.
Place the chicken breasts in a large pot or Dutch oven. Add the remaining ingredients. Cover and cook in the Sun Oven until the chicken is fully cooked, 2 1/2 to 3 hours. Transfer the chicken breast to a cutting board and use two forks to shred. Return the shredded chicken to the pot. Serve with choice of toppings; chopped cilantro, diced avocado, shredded cheese, sour cream, tortilla strips, etc.
Makes 6 servings.