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Sharon Crader Thomas
Sharon Crader Thomas • 2 years ago

Chicken Enchilada Soup 1 15-ounce can black beans, rinsed and drained 1 14.5-ounce can diced tomatoes (I used the kind with sweet onion in it) 1 10-ounce package frozen whole kernel corn 1/2 cup chopped onion 1/2 cup chopped yellow, green, or red bell pepper (I used red, which is my favorite pepper) 1 10-ounce can enchilada sauce (I used mild) 1 10.75-ounce can condensed cream of chicken soup 1 1/2 cups milk (I used skim) 1 cup shredded Pepper jack cheese (4 ounces) 2 chicken breasts