enchilada soup

Quantity/Servings:

Serves 4 - 6

Ingredients:

2  (16 oz.) cans of tomato sauce 1  (16 oz.) can mild enchilada sauce 1  (16 oz.) can chili beans 1  med. can chopped olives (optional) 1/2  bunch green olives - sliced 1  cup sour cream 1/2  cup cheddar cheese - grated 1/2  cup Monterey Jack cheese - grated 1  dozen corn tortillas - cut into 1" squares 2 or more  cups water for thinning

Preparation:

Simmer first 5 ingredients together for one hour to blend flavors. Add next 4 ingredients and the water. Heat thoroughly over low heat; avoid boiling. Garnish with sour cream, cilantro, green onions, avacado, etc.

Serving Suggestion:

Serve with warm tortillas.