Sunday, December 12, 2010

Chicken Enchilada Soup

This soup takes all of the wrapped up flavor of an enchilada and blends it in a delicious soup in about 20 minutes. Definitely a family friendly dinner that you can entertain with too!!

2 cans (10 3/4 oz each) cream of chicken soup (fat free and low sodium)
1 can (10 oz) enchilada sauce
2 cups milk
1 cup shredded Cheddar cheese
2 Cups of shredded or cubed cooked chicken, seasoned with cumin, chili powder, cayenne, and garlic
crushed tortilla chips

In 3-quart saucepan, mix together cream soup, enchilada sauce and milk until smooth. Add chicken and cheese. Cook over medium heat, stirring occasionally, until thoroughly heated and cheese is melted. Top each serving with tortilla chips.

Mmmmm!! It's so good!!

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