Enchilada Chicken Soup

Submitted by THelberg

"This recipe is so easy to prepare - all you need to know how to do is open a can! It originally came from an issue of Taste of Home's Quick Cooking magazine, but I added some extra ingredients to make it my own. My family is so crazy about this soup that I usually make a double batch. Aside from the fact that it tastes fantastic, my favorite thing about it is that you can have dinner on the table in about 10 minutes!"

 

• Ready In: 10mins
• Ingredients: 11
• Serves: 6

ingredients

• 1 (11 ounce) can condensed Fiesta nacho cheese soup, undiluted
• 1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
• 2 2⁄3 cups milk
• 1 (10 ounce) can white chicken meat, drained
• 1 (10 ounce) can enchilada sauce
• 1 (11 ounce) can mexicorn
• 1 (15 ounce) can black beans with lime juice
• 1 (4 ounce) can chopped mild green chilies
• sour cream
• shredded cheddar cheese
• tortilla chips

directions

1. In a large saucepan, combine the first eight ingredients; mix well.
2. Cook until heated through.
3. Garnish with sour cream, shredded cheese and crumbled tortilla chips.

Reviews

[Connie Cole]

It was good, but I think the enchildada sauce was a little overpowering. I may try it again and not put the whole can of enchilada sauce in.