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RECIPE: Chicken Enchilada Soup

INGREDIENTS:
– ½ cup chopped onion
– 2 Tablespoons butter
– One 15-ounce can black beans, rinsed and drained
– One 14.5-ounce can diced tomatoes
– One 10-ounce package frozen whole kernel corn
– One 10-ounce can red enchilada sauce
– One 10.75-ounce can condensed cream of chicken soup
– 2 cups milk
– 2 large, cooked chicken breasts, shredded or cubed
– 1 cup shredded pepper jack cheese

INSTRUCTIONS:
1. In a large pot, sauté onions in butter until soft
2. Add beans, tomatoes, corn, and chicken
3. In a large bowl, mix together enchilada sauce and cream of chicken soup. Add mixture to veggies.
4. Add milk and cook until hot.
5. Before serving, top with cheese. Enjoy!

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