Enchilada Soup
Looking for some heat? This soup is for you! It's got a bit of spice and is sure to warm you up. Plus, it's easy to pull together and we always love a go-to easy dinner.
On a specialized diet? This recipe works well for folks following a keto or gluten-free (watch the cream of chicken soup ingredient) diet — and, of course, omnivores!
Ingredients
- 4 cups milk
- 2 cans (10 3/4 oz.) Campbell’s Cream of Chicken soup
- 2 cans (10 3/4 oz.) Campbell’s Nacho Cheese soup
- 2 cans (10 oz.) mild red enchilada sauce
- 2 cans (10 oz.) diced tomatoes and green chilies, such as Rotel
- Breast meat from one rotisserie chicken, shredded or chopped (approx 2 cups)
- Shredded cheese, sour cream and chopped cilantro, for garnishing
Directions
In a Dutch oven over medium heat, whisk the milk with the soups until smooth; stir in the enchilada sauce, tomatoes and green chilies, and chicken; simmer for 15 minutes and serve, topped with cheese, sour cream and cilantro, as desired.
This recipe was provided courtesy of Kansas Living Magazine through a partnership with Chef Alli. Read the original recipe here.
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