Chicken Enchilada Soup | Johanneck Family Recipes | Umami

Ingredients

• 1 can black beans (rinsed and drained, about 15 oz)
• 1 can Rotel (about 14 oz)
• 1 package frozen corn (about 10 oz)
• ½ cup onion (chopped)
• 1 bottle roasted red peppers (drained and chopped)
• 3 tbsp. butter
• 3 tbsp. flour
• ½ c. chicken broth
• 2 c. milk
• 1 can enchilada sauce (about 10 oz)
• 2 chicken breasts (raw)
• Olives (optional)
• Shredded cheese (optional)