Ingredients

• 1 cup cooked chicken, diced
• 3 cups chicken broth (bouillon works just fine)
• 1 (15 ounce) can black beans, drained
• 1 (19 ounce) can enchilada sauce (I prefer Old El Paso)
• 1 (14 1/2 ounce) can diced tomatoes
• 1 (10 3/4 ounce) can cream of chicken soup
• 1/2 cup onion, diced
• 1/2 cup green pepper, diced
• 1 (10 ounce) package frozen corn
• 1 tablespoon oil
• 1 teaspoon salt