Chicken Enchilada Soup

 Chicken Enchilada Soup

From: Angel Cook

Ingredients:

1 can (12.5 ounces) of chicken breast, drained and flaked

1 can (15 ounces) of whole kernel corn, undrained (I used white shoepeg)

1 can (15 ounces) of black beans, drained and rinsed

1 can (10 ounces) of diced tomatoes with green chilies

1 can (10.75 ounces) of cream of chicken soup

1 can (10.75 ounces) of chicken broth

(Or more to make desired thickness)

1 can (10 ounces) of enchilada sauce

1 packet of taco seasoning mix(I only used 2 Tbsp)

Directions:

In a large pot, combine all the canned ingredients. Mix in the taco seasoning.

Cook over medium heat until the soup is heated through, stirring occasionally.

Reduce heat to low and let the soup simmer for about 10-15 minutes for flavors to meld.

Serve hot with your choice of toppings like shredded cheese, sour cream, avocado, or tortilla chips. Freezes great. I doubled the recipe for my large oval crockpot.