Nancy's Chicken Tortilla Soup

This soup is very easy to prepare, it can be made ahead of time to sit in a crockpot or last minute on the stove top. Everytime I fix this soup for dinner I am asked if we can have it every week. Amos is always making that noise people make when they like what they are eating, you know... that kind of groaning noise, which I am sure he will deny if you ask him.

Top this soup with sour cream, cheese, crisp cut up tortilla strips (either fried or baked), or tortilla chips. This soup is also great for leftovers. I like to serve it over cheese enchiladas (use the soup as the enchilada sauce).

2 cups chicken stock (I use "Better than Bullion" mixed with water)

2 cans Green Chile Enchilada Sauce

2 cans Corn

2 cans Pinto Beans

2-3 cups shredded cooked chicken (I buy the already cooked whole chicken from Costco, which gives it a boost of flavor and tenderness and not to mention ease)

1/2 cup uncooked white rice (cook according to package directions, usually 1 cup water to 1/2 cup rice, add just before serving)

That's pretty much it. If you can open a can you are pretty much done. Don't drain any of the liquid in the cans just open and pour into a large pot or crockpot and heat through. Add the rice just before serving because if added too early it will become mush and soak up all the liquid in the soup.