Chicken Enchilada Soup-- Leslie Garbanati

My cousin Leslie says: I have a great chicken recipe that I make for my family. It is a soup..a Chicken Enchilada Soup. Soooo good. SOOOOO easy.

Ingredients:
2 cans (10 oz each) Diced Tomatoes with Lime Juice & Cilantro, undrained (if you can't find them with Lime juice and cilantro, buy plain ones and add seasoning as desired. Some brands make a "mexican" style diced tomato. They work great too.)

1 can (16 oz each) Rosarita No Fat Green Chile & Lime Refried Beans (any variety will work. The green chiles have just enough kick, though.)

1/2 cup frozen whole kernel corn

2 cans (14 oz each) reduced-sodium chicken broth

2 cups shredded cooked chicken (I buy chicken breasts and boil them, then shred them or dice them. They stay juicy and are easy to work with.)

Fried tortilla strips (cut flour tortillas into strips, fry in oil until crisp) or tortilla chips

Shredded cheese-cheddar good...pepper Jack better-but I like it HOT!

Sour Cream

Salsa


Directions: Place undrained tomatoes, beans, corn and broth in medium saucepan and heat over medium-high heat. Stir until combined. Bring to a boil; reduce heat to low and simmer 5 minutes, stirring occasionally.Add chicken; heat until hot. Serve topped with tortilla strips and cheese, sour cream and salsa as desired. Alternate-add one bag of frozen "grilled southwestern vegetables" to your soup instead of corn. This adds some nice veggies and color.