Old El Paso Enchilada Sauce
chicken cooked and shredded
then just about any vegies you want to add or whatever is in season, the more the better.
frozen vegetables work well also and are just as nutritious
Vegetables should all be chopped to similar size.
In a large stock pot or dutch oven saute onion, and all peppers till slightly softened. Saute any other fresh vegies you want softened. Deglaze pan with some stock or beer, then add everything else except chicken. Use equal parts stock - enchilada sauce and then all vegies, allow all of this to simmer. Chicken can be added after soup has simmered awhile since it is already cooked, a rotisserie chicken works well for this. If you are in a hurry frozen vegies & rotisserie chicken can make this soup ready quickly.
Serve with tortilla chips, grated sharp cheese, plain greek yogurt or sour cream.
This night I served it with quesadillas, it is hearty enough to serve on its own.