Enchilada Soup

By WhystleStop

Ingredients

• 1/2 onion, chopped
• 1 can (10.5 ounces) cream of chicken soup
• 2 cups milk
• 1 can (10 ounces) red enchilada sauce
• 1 can (15 ounces) black beans
• 1 can (14.5 ounces) diced tomatoes
• 1 package (10 ounces) frozen corn
• 1 can (3 ounces) chopped green chilies
• 1 small can chopped jalapeno peppers, optional
• 1 can (10 ounces) chicken
• 1 cup shredded Monterrey Jack cheese
• 1 cup shredded Cheddar cheese

Details

Servings 4
Adapted from newsok.com

Preparation

Step 1

In large pot, combine onion, cream of chicken soup and milk. Simmer until onions are tender. Add remaining ingredients and continue cooking until flavors blend. Makes about four 8-ounce servings.