Creamy Chicken Enchilada Soup
1 envelope Enchilada Sauce Mix
1 can Corn, whole kernel, drained
1 Rotel Tomatoes
2 cans Ranch-style beans (with or without jalepenos)
2 cans Chicken Broth
1 Cream of Chicken Soup
2 cups Sour Cream (16 oz)
1 Rotisserie Chicken, pulled from bone
Combine ingredients on the stove top or in a crockpot and simmer.
Given to me by Laura Ready
She found it in the December 2010 issue Metro Christian Living, p 16
From Debbie Thorton`s cookbook, ANYBODY CAN COOK IN A CROCK POT!