Chicken Enchilada Soup

Ingredients:
4 chicken breasts (boiled and shreaded)
1/2 pkg celery, onion, bell pepper mix (you can find this in the frozen section)
1 can rotel tomatoes
1 can ranch style beans
1/2 8oz container sour cream
2 cups frozen corn
1 pkg taco seasoning

Garnish: Shreaded Cheese

Boil and shread your chicken. Saute onions, celery, and bell peppers with a little butter. Add the rest of the ingredients** (except sour cream) and simmer on medium heat for 15-20 minuted. Add sour cream and mix well. When serving, garnish with a little shreaded cheese.


**For extra flavor, cut four corn tortillias into strips and add to the soup while you are simmering.