Enchilada Soup...

I revised a soup today, I only had a few ingredients, of which I usually have on hand at anytime.

Enchilada Soup

1 14.5-ounce can diced tomatoes

1 15-ounce can whole kernel corn or frozen

1/2 cup chopped green, or red bell pepper

1 10-ounce can mild enchilada sauce
1 10.75-ounce can condensed 98% fat free cream of chicken soup

1 cup 2% milk

1 cup boiling water with 2 chicken bouillon cubes dissolved

1/2 pkg taco seasoning

Pepper to taste
Cheese on top-whatever kind you have.

Combine all together and simmer. Pour in bowl, dot with cheese. I had baked nacho cheese chips with mine. Ohhhh so good!

If I had chicken-I would have added. But it was great without!

Makes about 6.5 cups- around 110 calories cup without cheese (2 gr fat).