Chicken Enchilada Soup

Chicken Enchilada Soup

Yield: 6 Servings

Ingredients:

2 cups cooked chopped/shredded chicken

2 cups corn kernels

10 ounce can Old El Paso Mild enchilada sauce

10 ounce can Diced tomatoes with peppers, mild

4.5 ounce can Old El Paso chopped green chiles

24 ounce can Old El Paso Mild Green Enchilada Sauce

1 tablespoon ground cumin

Instructions:

Place chicken, corn, enchilada sauce, green chiles and cumin into a large saucepan over medium heat. Cook and stir until heated through, about 10 minutes.

Serve hot with fresh cilantro leaves and tortilla chips if desired.