Mexicans.

Have I mentioned that I love mexican food?

Well, I do.

So, I cook it often.

Here is my latest find.

CHICKEN AND CHEESE ENCHILLADA SOUP

ingredients:

1 can black beans

1 can diced tomatoes

1 10 ounce package frozen corn

1 chopped yellow onion

1 chopped pepper (color of choice, I did green)

1 10 ounce can enchillada sauce

1 10 ounce can cream of chicken soup

2 cups milk

1 cups shredded pepperjack cheese

1 cup cheddar cheese

chopped or shredded chicken (you guess amount)

How to make:

In a slow cooker combine all vegetables.

Whisk together enchillada sauce and soup, then gradually wisk in milk. Combine that, with the vegetables in the slow cooker. Cook for three to four hours, then add cooked chicken. Then, add cheese.

Top with avacado, crushed chips, sour cream, or tomatoes!

You will enjoy this!

Goes well with homemade salsa.

(Thanks to my sweet mothers help, I hopefully have a year supply!)