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Wednesday, March 13, 2013

Enchilada Soup - As seen on WIBW 13 News at 4, March 2013

I make this recipe quite often for my family - I typically have most of these ingredients on hand and it throws together really quickly when we're extra hungry!

4 cups milk
2 (10 ¾ oz.) cans Campbell’s cream of chicken soup
2 (10 ¾ oz.) cans Campbell’s nacho cheese soup
2 (10 oz.) cans red enchilada sauce
2 (10 oz.) cans diced tomatoes and green chilies (if your family likes a smooth texture to their soup like mine does, puree this in your food processor or blender)
Meat from one rotisserie chicken, shredded (or 3 boneless, skinless chicken breasts, cooked and shredded)

In large sauce pan, whisk milk with soups until smooth; stir in enchilada sauce, tomatoes and green chilies, and chicken; simmer for 30-45 minutes and serve garnished with your favorite toppings.

Now You're Cookin',
Chef Alli