CHICKEN ENCHILADA SOUP
recipe from Bobbi Johnson(this is the family size. It is so easy to double, or cut in 1/2.)
1 family size Cream of Chicken Soup (I use lower fat) (or 2 regular size)
3/4 can milk (use your soup can. I use 1%)
1 can Mexican style stewed tomatoes
1 cup sour cream (I use light)
1 cup prepared salsa
1 can chicken in water (Or use cooked chicken breasts (if Hilary is coming) or left-over rotisserie chicken
(Several have "asked" if you really need 2 cans of tomatoes since there are 2 in the pic. No. Just one. The 2nd can jumped into the picture. Sorry. Thanks for your comments and questions.)
Mix and heat. Serve over tortilla chips with grated cheese on top.
This really is one of our family favourites. It is easy and has great flavour. And left-overs are good, too.
Thank-you, Bobbi for letting me post this.
Tomorrow I am posting my copycat recipe for Olive Garden's ZZuppa Tuscano soup.
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3 comments:
Love it. This recipe will be Friday night's dinner. Thanks a million. :)
Yum! This is very much my favorite homemade soup!
This was good. I could not decide whether this was a soup or nachos. It was an excellent dip! Where is your Olive Garden soup?
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