"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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Enchilada Chicken Soup Recipe

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This recipe for Enchilada Chicken Soup, by , is from The Huhman Family 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!
Contributor:  
Contributor:  
Teri Huhman
Category:
Category:
Ingredients:  
Ingredients:  
1 can condensed fiesta nacho cheese soup
1 can cream of chicken
2 ⅔ cup milk
1 or 2 cans chunk white chicken, drained
1 can enchilada sauce
Directions:
Directions:
Combine all ingredients and mix well. Cook until heated through. If you want it thicker, combine 1 Tablespoon cornstarch with ¼ cup water and add to soup. Serve with tortilla chips and sour cream.
Number Of Servings:
Number Of Servings:
7

 

 

 

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