Enchilada Soup

From Shandi...

• 1 (10.5 oz) can cream of chicken soup
• 8 oz sour cream
• 6 oz olives
• 8 oz enchilada sauce
• 1 (15 oz) can kidney beans
• 1 (15 oz) can corn
• 4 oz green chilies
• 2 cups shredded cheese
• 2 cups shredded meat (chicken, pork, turkey)

Combine all ingredients in a pot and cook over medium heat until hot and bubbly. I created this recipe when enchilada’s sounded good for dinner, but I didn’t have enough flour tortillas. I used the few tortillas I did have to cut into triangles, bake at 350 º for 10 minutes or until crispy, and use as dippers in the soup. Good comfort food!