Creamy Chicken Enchilada Soup

It's thicker than a soup, but thinner than a stew...it's a stoup! You can make this in a slow cooker, just give it at least 4 hours on high.

Ingredients

In large stock pot add:

• 10 boneless, skinless chicken tenders, cut into big chunks
• 2 cans whole kernel corn, drained
• 2 cans black beans, drained
• 1 small onion, diced
• 1 small red bell pepper, diced
• 1 small green bell pepper, diced
• 1 cup whole milk
• 2 cans cream of chicken condensed soup
• 2-12 oz jars Amalia's Cocina Enchilada Sauce
• Tortilla chips
• Mexican blend or Jalapeno Jack cheese

Directions

1. Cook on high until comes to a boil.
2. Reduce heat to medium and let cook for at least 20 minutes, until all tenders are cooked through.
3. Crumble tortilla chips on top, and Mexican blend or Jalapeno Jack cheese.

Serves 10-12. Great to freeze. For a smaller dinner service, half this recipe.