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Chicken Enchilada Soup
Ingredients
  • 1 ½ pounds boneless skinless chicken breasts
  • 1 green bell pepper diced
  • 1 (15.5 ounce) can black beans drained and rinsed
  • 1 (14.5 ounce) can diced tomatoes with green chiles
  • 1 cup frozen corn
  • 2 tablespoons Vegetable Bouillon Soup Base
  • ¾ cup Tia Rosa's Red Enchilada Sauce
  • 1 cup water
  • 4 ounces cream cheese cut into cubes
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