Wednesday, December 29, 2010

Spicy Cheesy Chicken Enchilada Soup

You can put leftover cooked chicken to good use with this easy recipe.


2 cans (10 3/4 ounces each) condensed Cream of Chicken (Use fat free for a healthier version)
1 can (10 oz) Enchilada sauce
2 cups milk
1 cup Shredded Cheddar cheese
1 cup cooked Chicken (torn into pieces)
1 tsp Salt (it really needs this plus possibly more after you pour yourself a bowl)
10 oz Hot Diced Tomatoes with Habaneros (if you don't like spicy, make it mild)
3/4 cup crushed Tortilla chips


  1. Combine all ingredients except for Tortilla chips in large saucepan.
  2. Cook over medium heat until thoroughly heated and cheese is melted.
  3. Top with Tortilla chips and Sour cream.

1 comment:

Anonymous said...

Very easy...I tripled the recipe and added 1/3 block of velveeta....lets just say it did'nt last long ;)