Enchilada Chicken Soup

By kayjayjohnson

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Rate this recipe 4.4/5 (11 Votes)

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Ingredients

1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
2-2/3 cups milk
1 can (10 ounces) chunk white chicken, drained
1 can (10 ounces) enchilada sauce
1 can (4 ounces) chopped green chilies
Sour cream

Details

Servings 7
Adapted from tasteofhome.com

Preparation

Step 1

In a large saucepan, combine the soups, milk, chicken, enchilada sauce and chilies. Cook until heated through. Serve with sour cream. Yield: 7 servings.