Menu Plan Monday and Enchilada Chicken Chili Recipe

Monday: Enchilada Chicken Chili. I had cooked and frozen the chicken that I bought last week, so all I had to do was throw this together last night in about 15 minutes (recipe below) Love that!
Tuesday/Wednesday: Upside Down Pizza
Thursday/Friday: Veggie Pot Pie
Saturday/Sunday: Multi Bean Soup

Enchilada Chicken Chili

• 2-3 chicken breasts, cooked and shredded
• 2 cans kidney or pinto beans, drained
• 2 cans stewed tomatoes, undrained
• 1 can enchilada sauce
• 1 can corn
• 1 onion, chopped
• 1 green pepper, chopped

Mix all ingredients together. Heat to boiling; reduce heat, cover and simmer for about 15 minutes. Such an easy soup, and so yummy! Top with shredded cheese if you want.