3 Cups Chicken Stock (Whenever I bake chicken, I drain the juice and freeze it)
2 Cups Veggie Stock (I always have this in the freezer. I keep all of my odds & ends of veggies, toss them into freezer bags and freeze until I have about 3 bags. I then boil them up, strain them and freeze the broth)
1 Large Can of Green Enchilada Sauce
1 Large Can of Pinto Beans, drained & rinsed
4 Bell Peppers, diced small
1/2 Bag of Sliced Carrots
2 Cups Leftover, Chopped Up Chicken
Grated Cheddarella
Salt to taste
DIRECTIONS:
Add all of the liquids together in the pot. Add the veggies and chicken. Bring to a boil then turn down to a simmer just until the veggies are tender. Add salt to your taste. Serve and top with cheese.
I made cheese quesadillas to go with the soup.
Enjoy!
*picture isn't the greatest because I asked my daughter to take it. Sorry!*
