This recipe for Chicken Enchilada Soup, by Kelli Hansen, is from Hermesch Family Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 (10 3/4 oz.) can condensed fiesta nacho cheese soup 1 (10 3/4 oz.) can cream of chicken soup 2 2/3 c. milk 1 c. of cooked, diced chicken breast 1 (10 oz.) can red enchilada sauce 1 (7 oz.) can chopped green chilies sour cream
Mix and heat all ingredients except sour cream in large pot. Serve with sour cream and tortilla chips.
To reduce sodium, I use the low sodium cream of chicken soup.
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