Cheesy Enchilada Soup

Fall is in the air and that means soup in our household.  This recipe is new to us this year and has already become a favorite. 

Ingredients:
2 lbs. cooked chicken, shredded or cubed
32 oz. chicken broth
15 oz. canned black beans (drained and rinsed) 
15 oz. canned corn
1 can tomato soup (10.5 oz.)
16 oz. salsa
1 pkg. taco seasoning
2 Tbsp. oil
2 Tbsp. flour
8 oz. shredded cheddar cheese
1/2 cup sour cream plus more for topping
additional water if needed, salt to taste

What to do:
Put oil in pan with chicken, taco seasoning, and flour.  Cook for a few minutes until heated through.  Add broth, black beans, corn, salsa, and tomato soup.  Heat to boiling and simmer for 10 minutes.  Add cheese and sour cream and stir.  Add salt if needed. 
Top with your choice of sour cream, corn chips, avocado, fresh tomatoes, hot sauce, cilantro, or cayenne pepper. 

This soup goes together FAST and is perfect for those busy weeknights.  I hope you enjoy it as much as we do!