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Camp Stove Chicken & Cheese Enchilada Soup Recipe

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This recipe for Camp Stove Chicken & Cheese Enchilada Soup, by , is from Troop 1887 Cookbook - from Chuck Box to Backpacking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shafer Family
Added: Thursday, April 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 - 10 3/4 oz condensed cream of chicken soup
1 - 10 oz can enchilada sauce
3 cups water
1 1/2 cup powdered milk
1 - 8oz package of shredded cheddar cheese
2 lbs pre-cooked chicken breast strips or chunks (recommend southwestern or fajita flavor)
1 package of tortilla chips (recommend Tostitos or similar)

Directions:
Directions:
In large pot, mix in all ingredients except tortilla chips.

Cook over a medium heat, stirring every minute, until heated and all cheese has melted.

Serve and have patrol members top with tortilla chips as desired.

For an even more substantial meal, prepare 1 cup of instant rice (cooked) for each patrol member. Top rice with soup.

Up to 8 servings

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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