Monday, October 24, 2011

Easy Enchilada Soup

Cheesy Chicken Enchilada Soup
Image from Pillsbury



With cool weather one day . . .
and a warm day another

it's hard to plan for a soup day!

With this quick and easy recipe, most of the ingredients are probably already in your pantry.  You can have soup whenever that Fall day decides to arrive!

The original recipe is from Pillsbuy -- the adaptions are mine.

Easy Enchilada Soup

2 cans cream of chicken soup
1 1/2 cans of milk
1 can enchilada sauce (I used mild)
2 chicken breasts, cooked and chopped
4 oz shredded cheddar cheese (I omitted)
Crushed tortilla chips (to garnish)

Dump soups and sauces and chicken in a pan and heat.  Just before serving, stir in cheese, until melted.  Top with crushed chips.

That's the basic recipe.  But I changed it up a bit!  I added:

1 can fire roasted tomatoes, drained
1 can green chilis, drained
1 can hominy (or corn), drained
1 can black beans, drained
3 chicken boullion cubes

Once the soups/sauces are heated, dump in the remaining ingredients and heat thoroughly.  Serve with cornbread.

Now that I've made this -- here's what I would do different.  I would use only one can of cream of chicken soup and add one can of chicken broth.

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