Enchilada Soup

Name: Enchilada Soup
Ingredients: 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)

10 ingredients

4 steps

Ingredients

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)

Directions

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!