Chicken Enchilada Soup

16 oz Fat Free Sour cream
1 can 98% Fat Free Cream of chicken soup
10 oz baked chicken breast, shredded
1 can Rotel tomatoes
1 can diced green chiles
1 medium onion, diced
1 tsp Ground cumin
1 can Black beans, drained
1 can corn, drained
4 cups 98% fat free chicken broth

Cook onion, rotel tomatoes (with juice), and green chiles (with juice) until onions are translucent. Place in food processor with ground cumin and process for a few seconds (still want it to be chunky, but smooth). In pan, heat sour cream and cream of chicken soup until warmed through. Place mixture from food processor in a separate pan. Add chicken, black beans, and corn. Cook until heated through, mixing well. Add sour cream and cream of chicken soup mixture. Mix. Add chicken broth. Heat until thoroughly warmed. Makes 12 1-cup servings.

Serving Size: 12 1-cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user MICRONERDCHICK.