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Enchilada Soup
by Bonnie Lorenc
serves: 6
  Quick soup with ingredients from your cupboard
Ingredients:
  1 lb   frozen chicken breasts
  10 oz   red enchilada sauce (1 small can)
  10 oz   Rotel mild (1 can)
  15.25 oz   Corn (1 can)
  15.25 oz   Black Beans (1 can)
  1 Tb   cumin
  2 cups   water
  2 tsp   chicken bullion
  3 cups   shredded cheddar
  6 Tb   sour cream
  6   flour tortillas
  1 bag   tortilla chips
Directions:
  Add enchilada sauce, beans, Rotel, water, and chicken bullion and bring to a boil. Add frozen chicken breasts and cook through, about 15 minutes. Remove chicken and place on a cutting board. Shred or cube and add back to soup. Add corn and cumin. Serve warm with cheese and sour cream as a garnish, and warm tortillas or tortilla chips on the side.