With another impending snow storm (one weather station predicts 2-3 inches, another up to 12 for Emporia) I made the weekly trip to the grocery store to stock up. Because of the cold weather, I decided that today called for a nice, warm soup…and I knew which quick and easy soup I would make…Cheesy Chicken Enchilada soup.
I found this recipe in a Pillsbury magazine at some point. It is THE EASIEST soup I have made (besides just pouring a pre-made soup from a can). It is super simple to make and doesn’t really use that many ingredients. All you need are:
2 cans reduced fat cream of chicken soup
1 can enchilada (10 oz.) sauce (mild, medium or hot – depending on how you like it)
2 cups milk
1 cup cheese (they suggest reduced fat NOT fat free)
1 pkg. southwest seasoned chicken strips (I’ve used deli rotisserie chicken before too – just whatever you have)
Next…all you do is put all of the ingredients into a 3 quart sauce pan and heat on medium heat until the cheese is melted. It makes five 2-cup servings and really warms you up! It also makes good leftovers (luckily, because I will have it for lunch the rest of the week!) You can top the soup with tortilla strips or crushed tortilla chips prior to serving.
I really like this because it’s super fast and easy and tastes like you spent a lot longer making it. Later tonight I’m going to prep another new recipe to try for tomorrow…Slow Cooked Sweet ‘n’ Sour Pork. It will be some work tonight to get it ready, but it will be worth it tomorrow when I get home to a delicious supper in the slow cooker!