Best and Easiest Enchilada Soup

• 1 (15 ounce) can corn (not drained)
• 1 (15 ounce) can black beans (DRAINED)
• 2 (14 1/2 ounce) cans diced tomatoes (not drained)
• 2 (4 ounce) cansof diced green chili peppers
• 1 (15 ounce) canof sliced olives (not drained)
• 2 sliced chicken breasts (precooked with garlic salt)
• 1 (15 ounce) can enchilada sauce (red or green)
• half a bundle cilantro
• 2 tablespoons lime juice
• grated monterey jack pepper cheese
• sour cream
• sliced avocado
• tortilla chips

1. It is important to add the liquid from ALL canned ingredients (except from the black beans) in order to get the rich flavor.
2. Cook chicken with a little bit of garlic salt and slice into squares when completely cooked.
3. On a medium heat, add the cooked chicken, corn, diced tomatoes, green chiles, olives, lime juice and enchilada sauce into a large pot.
4. Drain black beans and add them to the rest of the ingredients.
5. Continue to simmer for 20 minute.
6. While soup is simmering cut cilantro.
7. Do not add to the soup until ready to serve or it will turn a wilted yellow-green color.
8. Once soup is served, add desired toppings.
9. Bon appetit!

corn, black beans, tomatoes, green chili peppers, olives, chicken breasts, enchilada sauce, cilantro, lime juice, pepper cheese, sour cream, avocado, tortilla chips

Taken from www.food.com/recipe/best-and-easiest-enchilada-soup-402304 (may not work)