Enchilada Chicken Soup

  Lunch

Canned soups, enchilada sauce and a few other convenience items make this recipe one of my fast-to-fix favorites. Use mild green chilies if they suit your tastes, or try a spicier variety to give the soup more kick.

Enchilada Chicken Soup

Average Rating: 4.32653

TOTAL TIME: Prep/Total Time: 10 min.
YIELD: 7 servings.

Ingredients

  • 1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted
  • 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
  • 2-2/3 cups whole milk
  • 1 can (10 ounces) chunk white chicken, drained
  • 1 can (10 ounces) enchilada sauce
  • 1 can (4 ounces) chopped green chiles
  • Sour cream

Instructions

  • 1. In a large saucepan, combine the soups, milk, chicken, enchilada sauce and chiles. Cook and stir over medium heat until heated through. Serve with sour cream.

Nutrition Facts

1 cup: 207 calories, 10g fat (4g saturated fat), 41mg cholesterol, 992mg sodium, 15g carbohydrate (7g sugars, 2g fiber), 14g protein.

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