Chicken Enchilada Soup

This soup is so easy to throw together and is really tasty. It gets quite a bit of heat from the enchilada sauce so be careful about adding extra spice. I serve with cheese quesadillas for a filling meal. Enjoy!

• Ready In: 25 mins
• Serves: 6

Ingredients

• 1  cup  cooked chicken, diced
• 3  cups chicken broth (bouillon works just fine)
• 1 (15 ounce) can black beans, drained
• 1 (19 ounce) can  enchilada sauce (I prefer Old El Paso)
• 1 (14 1/2ounce) can diced tomatoes
• 1 (10 3/4ounce) can  cream of chicken soup
• 1⁄2 cup onion, diced
• 1⁄2 cup green pepper, diced
• 1 (10 ounce) package frozen corn
• 1  tablespoon  oil
• 1  teaspoon salt

Directions

1. In large soup pot, sauté onion and green pepper in oil over medium-high. Heat until soft, about 5 minutes.
2. Add all other ingredients and mix until well blended.
3. Let simmer over medium heat for 10-15 minutes so flavors can blend.
4. Ladle into bowls and enjoy!