Tuesday, January 28, 2014

Chicken Enchilada Soup

Chicken Enchilada Soup

4  Cans cream of chicken soup, undiluted  
1 pound if Velveeta cheese
1 can of Ro-tel
4-6 chicken breasts, cooked & cut up
2 cups of half & half 
2 cups of milk
1 can black beans (rinsed & drained)
1 can whole kernel corn, drained
1/2 can (4-6 oz.) enchilada sauce

Mix together & heat thoroughly. Stirring some while heating until cheese melts. Serve with tortilla chips and sour cream. 

*I choose to make my own cream of chicken soup and enchilada sauce because of the sodium content. I have those recipes if you want them. 

*Instead of adding milk, I just use one if the pint size half & half which is 4 cups.

*And we do not like Velveeta, so I use medium cheddar cheese.

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