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CHICKEN ENCHILADA SOUP Recipe

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This recipe for CHICKEN ENCHILADA SOUP is from The Rensvold Family Cookbook Project, 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 10 3/4 oz. can Campbell's Condensed Cream of Chicken soup
1 10 3/4 oz. can Campbell's Condensed Fiesta Nacho Cheese soup (I use a jar of Nacho Cheese Dip)
2 Soup cans milk
1 4 oz. can chopped green chiles
1 can enchilada sauce
1 c. chopped cooked chicken
Tortilla chips
Directions:
Directions:
Stir the soups, milk, chiles, and chicken in a 3 1/2 qt. slow cooker. Cover and cook on low for 5 to 6 hours. Place a few tortilla chips in each serving bowl. Ladle the hot soup over the chips and serve immediately.
Personal Notes:
Personal Notes:
Tip: You can substitute 2 cans (4.5 oz. each) Swanson Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.

 

 

 

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