This soup is absolutely de-lish! I can’t remember where I saw it first, but I changed it up a bit, so I suppose it’s not important. It was quick, easy, and sooooo good. Perfect for a cold fall day!
Combine the following in a large saucepan:
- 2 cans cream of chicken soup
- 1 can enchilada sauce
- 2 cups milk
- 1 can rotel
- 1 can chunked chicken breast, drained
- 1-2 cups shredded cheddar cheese
Heat over medium heat until heated through. Serve with crushed tortilla chips (or if you have tortilla strips, even better!).
The rotel will make it a little spicy, so if you’re not down with a spicy dish (my kids don’t do spicy), omit, or add some sour cream after serving.
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