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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Cheesy Chicken Enchilada Soup Recipe

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This recipe for Cheesy Chicken Enchilada Soup is from Sarah's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cans (10 3/4 oz each) condensed 98% fat-free cream of chicken soup with 30% less sodium
1 can (10 oz) Old El PasoŽ enchilada sauce
2 cups milk
1 cup shredded reduced-fat Cheddar cheese (4 oz)
1 package (9 oz) frozen cooked southwestern-flavored chicken strips, thawed, chopped (2 cups) (I use my own chicken from the crockpot shredded)
3/4cup crushed tortilla chips

Directions:
Directions:
1. In 3-quart saucepan, mix all ingredients except tortilla chips.
2. Cook over medium heat, stirring occasionally, until thoroughly heated and cheese is melted. Top individual servings with tortilla chips.
Personal Notes:
Personal Notes:
Very easy and good!!
From: Sarah (Sis in law) Compliments of Old El Paso cookbook

 

 

 

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