Spicy Enchilada Chicken Soup

Beth Pittman

Soup 3 or 4- Cooked Chicken Breast (Cubed) If large I use three….plenty
1 can Campbell’s chedder soup
1 can Campbell’s Cream of chicken soup
2 cans El Paso green chili enchilada mild sauce
1 soup can of regular milk
2 cans whole kernel corn (drained)
1 can Rotel tomatoes
1 can black beans (drained and rinsed)
1 bag Tostitos the crispy round chips
Shredded cheddar cheese.

Cubes cooked chicken… place in sauce pan add all other ingredients. Simmer for 30 minutes serve hot Pour soup into individual bowls over tortilla chips and top with shredded cheddar cheese Excellent Enjoy.

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