Creamy Enchilada Soup

Ingredients:

2 cans chicken broth

2 cans pinto beans

2 cans great northern beans

3 chicken breasts

5oz of green Enchilada sauce

1 cup milk

1/2 cup cheddar cheese

8oz cream cheese

1 onion chopped

8oz of canned green Chili's

1 cup of corn

1 tablespoon onion powder

1 tablespoon minced garlic

1/2 tablespoon garlic salt

1 teaspoon better than chicken bouillon

1 teaspoon turmeric (I added this for color)

Juice from one lime

Salt and pepper to taste

How To:

1. In a pot, cook your chicken, minced garlic, onion, and green Chili's with salt, pepper, and half the lime juice. Take the chicken out once done and keep everything else on medium heat.

2. Rinse your beans in cool water and add them, the broth, the enchilada sauce, the cream cheese, cheddar cheese, the corn, the other half of the limes juice, and the rest of the seasonings and boullion to your pot and let heat up/melt. Shred your chicken while you wait.

3. Once the soup is heated, add your chicken back in and let cook for about 10 more minutes. Once you are ready to serve, top with crushed tortilla chips, and lime! Cheese and Sour cream are also delicious on top.