Enchilada Soup

• 1 (10 ounce) can cream of chicken soup
• 1 (15 ounce) can black beans (drained)
• 1 (7 ounce) canof 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
• 13-12 cup crushed tortilla chips
• avocado, to garnish (optional)
• sour cream, to garnish (optional)

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!

cream of chicken soup, black beans, extra sweet corn, tomatoes, salsa, milk, velveeta cheese, tortilla chips, avocado, sour cream

Taken from www.food.com/recipe/enchilada-soup-180102 (may not work)