Enchilada Soup

Submitted by chef FIFI

"I know there is a bunch of enchilada soup recipes on the web, but this one is incredibly easy as well as yummy. This recipe goes very well with anything from a simple sandwich to a large dinner. You can even add a bit of shredded cooked chicken to it."

 

• Ready In: 20mins
• Ingredients: 10
• Serves: 6-8

ingredients

• 1 (10 ounce) can cream of chicken soup
• 1 (15 ounce) can black beans (drained)
• 1 (7 ounce) can of extra sweet corn
• 1 (14 ounce) can Rotel Tomatoes, with chili's
• 1 (16 ounce) jar salsa, not chunky (chi chi's preferably)
• 2 cups milk
• 1 (16 ounce) package Velveeta cheese
• 1⁄3 - 1⁄2 cup crushed tortilla chips
• avocado, to garnish (optional)
• sour cream, to garnish (optional)

directions

1. Cut velveeta into cubes.
2. Combine all ingredients into a non stick soup pot and boil on low until cheese has melted and soup has come to a boil.
3. Stir frequently to avoid burning on the bottom.
4. Enjoy!

Reviews

[LynneBethany]

This soup is amazing! I froze some, and that was good too!

 

[Debs Recipes]

Souper Easy!! During a spare five mid-afternoon minutes, I threw everything into a crockpot set on low and by supper-time the soup was ready to eat. I used medium-heat thick & chunky salsa but pulsed it a couple times in the blender. My husband especially loved this soup ~ Thanks!

 

[W Hamlett]

Fast and simple to make and very tasty with just the right amount of zip. I put the tortilla chips on top of individual servings as a garnish.

 

[peggylyn]

Excellent, easy soup. Despite the heat I wanted soup today and I chose this recipe-it did not disappoint me. I added shredded chicken to it and used the tortilla chips on top. Thanks for the recipe!PeggyLynn