Chicken Enchilada Soup

Chicken Enchilada Soup (This is a good alt. to taco soup.)

1 can cream of mushroom soup
1 can cream of chicken soup
1 large can green enchilada sauce
1 can sliced olives
8 corn tortillas
2 cups chopped, cooked chicken
1 bunch green onions, chopped
1 can chopped green chilies
1 cup monterey jack cheese, grated
1 cup cheddar cheese, grated
1 can black beans (or your fave white bean)
1 cup frozen corn kernals

In a large bowl, mix cream soups with enchilada sauce. Add olives, chilies, beans, corn, and chicken. Tear or cut tortillas into small pieces. Add tortillas and cheese and mix all ingredients together. Put in a saucepan and cook until warm, about 20 minutes. Can cook in crockpot on low for about 3-4 hours.

--Jessica Hansen