I tried a new soup recipe yesterday and it came out good. Now, make no bones about it, this isn’t a healthy soup. What it is, however, is a quick and easy meal where you throw together a couple of cans of stuff, heat it up, and eat. You must remember the sour cream at the end as it helps cool the heat you’ll start feeling on your tongue. I’ll definitely make this again.
Enchilada Chicken Soup
Servings: 7
Preparation Time: 5 minutes
Ingredients:
1 can (11 ounces) condensed fiesta nacho cheese soup, undiluted (if Campbells still makes this, I’ve yet to find it …. so I used salsa con queso instead)
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
2-2/3 cups milk
1 can (10 ounces) chunk white chicken, drained
1 can (10 ounces) enchilada sauce
1 can (4 ounces) chopped green chilis
Sour cream
Directions:
In a large saucepan, combine everything except the sour cream; mix well. Cook until heated through. Garnish with sour cream. That’s it. Enjoy!