OK. I finally have another soup recipe. You know we love soup around here. This one tastes a lot like enchiladas and has some good vegetables in there as well. Serve with a nice green salad and you're set! You can add chicken if you want, too. This soup comes together very fast!
1 (10 oz.) can enchilada sauce + 1 can milk (more if desired), I used almond milk
1 (15 oz.) can black beans, rinsed and drained
1 (14.5 oz.) can tomatoes, I used roasted garlic and onion flavored
1 can cream of chicken soup
1/2 cup onion, diced
1 red (or green) pepper, diced
1 yellow squash, diced
1 cup frozen corn
Canned or shredded chicken, if desired
Sour cream, shredded cheese, chopped black olives, crushed tortilla chips, optional
In a large pot saute onion, pepper, and squash until soft. Add enchilada sauce, milk, black beans, tomatoes, soup, and chicken, if desired. Heat until warm and bubbly. Serve with your choice of toppings.
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