CHEESY CHICKEN ENCHILDA SOUP

By nurseliz

Ingredients

• 1/2 cup chopped green pepper
• 1/2 cup chopped red pepper
• 1/2 cup chopped onion
• 1 Tbsp. olive oil
• 2 cans (13 oz. each) chicken breast
• 1 can enchilada sauce (15 oz.)
• 1 can evaporated milk (12 oz.)
• 1 can pinto beans, drained (15 oz.)
• 1 can ranch beans or black beans, drained (15 oz.)
• 1 can cream of chicken soup
• 1 can nacho cheese soup
• 1 can Rotelle tomatoes (any variety)

Preparation

Step 1

Heat oil in large saucepan; add peppers and onion and sauté until tender. Add remaining ingredients and heat until soup is hot, stirring occasionally. Can be garnished with chopped avocado, tomato and green onions if desired. Serve with warm flour tortillas or tortilla chips.