Enchilada Soup

I know there is a bunch of enchilada soup recipes on the web, but this one is incredibly easy as well as yummy. This recipe goes very well with anything from a simple sandwich to a large dinner. You can even add a bit of shredded cooked chicken to it.

• Ready In: 20 mins
• Serves: 6-8

Ingredients

• 1 (10 ounce) can  cream of chicken soup
• 1 (15 ounce) can black beans (drained)
• 1 (7 ounce) can  of extra  sweet corn
• 1 (14 ounce) can Rotel Tomatoes, with chili's
• 1 (16 ounce) jar salsa, not chunky (chi chi's preferably)
• 2  cups milk
• 1 (16 ounce) package Velveeta cheese
• 1⁄3-1⁄2 cup  crushed tortilla chips
•  avocado, to garnish (optional)
•  sour cream, to garnish (optional)

Directions

1. Cut velveeta into cubes.
2. Combine all ingredients into a non stick soup pot and boil on low until cheese has melted and soup has come to a boil.
3. Stir frequently to avoid burning on the bottom.
4. Enjoy!