Chicken Enchilada Soup

Servings: 8
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Ingredients

3 whole	Chicken Breasts (boiled and deboned)
1 small can	Corn
1 10 oz. can	Cream of Chicken soup
1 pint	Heavy Whipping Cream
1 package	Ranch Dressing mix
1 15 oz can	Ranch Style Beans
1 12 oz. can	Rotel Tomatoes
1 package	Taco Seasoning mix

Directions

Boil & debone chicken breasts. Strain and reserve about 3-4 cups of broth. Tear or cut chicken into bite size pieces.
Add chicken to broth in large sauce pan or soup pot. Add all ingredients EXCEPT the whipping cream. Simmer about 15 minutes to blend flavors.
Stir in whipping cream and simmer for 5 minutes.
Serve with broken tortilla chips in bowls. Top soup with shredded cheese or dollop of sour cream.

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