Enchilada Soup

Maybe one day I'll get a better picture. By the time I thought about taking a picture this is all that was left. I wanted to post it anyway because my kids loved it so much it makes it a definite keeper.

Enchilada Soup

16 oz can refried beans

16 oz can pinto beans

16 oz Velveeta Cheese

16 oz can red enchilada sauce

2 c 1/2 and 1/2 (I just used milk)

1 Roasted chicken deboned (in a pinch just use canned)

1 recipe of Spanish Rice

Combine ingredients in a large pot. If it's too thick for your liking add chicken broth to get it to the right consistency. If you like your food spicy add a little Tapatio to give it a kick. Heat over medium heat, stirring constantly. If you don't stir it the soup will burn. If it burns keep stirring but don't scrape up the burned stuff and mix it into the soup. That would be gross. When it is almost boiling remove from heat and serve. Top with such things as crushed tortilla chips, cilantro, green onion, sour cream, and shredded cheese.