Here's my version:
~cook 2 chicken breasts and shred 'em up!
~chop an onion and 2 carrots (because the kids need veggies and these needed to be used pronto!)
~add 1 can tomato soup, 2 cans petite diced tomatoes, 1 can green chilies, 1 can green enchilada sauce, 1 box o' chicken stock (these are all original to Meg's recipe)
~then add in 1 can black beans and half of a bag of frozen corn
~cook until corn is no longer frozen and the soup is HoT
Serve up with tortilla chips, sour cream and cheese! Super Delish!!!!
Also, Meg is headed to Africa this spring.....stop over at her etsy page to help fund her trip!!!