Enchilada Chicken Soup
TOTAL TIME: Prep/Total Time: 10 min.
YIELD: 7 servings.
Canned soups, enchilada sauce and a few other convenience items make this chicken enchilada soup recipe one of my fast favorites. Use mild green chiles if they suit your taste, or try a spicier variety to give the soup more kick. —Cristin Fischer, Bellevue, Nebraska
Ingredients
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1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted
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1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
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2-2/3 cups whole milk
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1 can (10 ounces) chunk white chicken, drained
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1 can (10 ounces) enchilada sauce
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1 can (4 ounces) chopped green chiles
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Sour cream
Directions
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1.
In a large saucepan, combine the soups, milk, chicken, enchilada sauce and chiles. Cook and stir over medium heat until heated through. Serve with sour cream.
Nutrition Facts
1 cup: 207 calories, 10g fat (4g saturated fat), 41mg cholesterol, 992mg sodium, 15g carbohydrate (7g sugars, 2g fiber), 14g protein.
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