My friend Ashley tweeted one evening around dinner time something about Cheesy Chicken Enchilada Soup. I am so bad about hearing things and not being able to forget. I wanted that soup so bad!!
So I searched all the recipe websites I know and found a super easy recipe. I made a few changes to it and my version of Cheesy Chicken Enchilada Soup was born.
What you will need:
3 boneless skinless chicken breasts, cooked and diced
2 cans of 98% fat free cream of chicken soup
1 can of enchilada sauce, I used about 15 oz
1 4 oz can chopped green chilies
2 cups of milk
1 cup of shredded cheddar, Monterrey jack cheese
(i overdid the cheese, but honestly there is no such thing as too much cheese)
What to do:
Mix the soup, enchilada sauce and milk in a pan on the stove top. Slowly stir in cheese and cook on low heat for about 7 minutes. Then add chilies and chicken. Let it all simmer for about 20 minutes on very low heat. Serve immediately topped with smashed tortilla chips.
I served it with chips and guacamole. I love homemade guacamole.
I tasted so delicious and will be even better on a crisp fall day. It isn't fall here right now. It is down right hot! I am ready for some rain and cooler weather. Hopefully this weekend will bring some coolness!