Ingredients:
• 1 can of green chili enchilada sauce (or red if that’s what you have)
• 1 (15 oz.) can corn, drained
• 1 (28 oz.) can diced tomatoes
• 1 can cream of chicken soup
• 1/2 package of taco seasoning
• 1 (14.5 oz.) can chicken broth
• 1 (15 oz.) can kidney beans
• 1 chicken breast, cut into squares

* Natalie likes to add a 1/2 cup of green tomatillo salsa, especially if she used red enchilada sauce.

Cook chicken in large saucepan with salt and pepper. Open the cans and pour everything in. Simmer over medium heat until everything is heated through. Serve with shredded cheese, sour cream, green onions, fresh tomatoes, fresh guacamole, and tortilla chips.