Enchilada Chicken Soup

I can’t help but borrow the phrase coined by the folks at Campbell’s Soups. "Soup is good food!"

Soups can be made from scratch. That involves creating a stock and simmering and adding and skimming and lots of fabulous smells. Making soup this way is great, but not always practical. The next best thing is a recipe that combines at-hand ingredients and produces a steaming pot of comfort and nutrition.

The comfort value of good soup is undeniable. The steam and aroma calm the mind and the warm feeling once the bowl is empty can fend off even the most abominable winter demons. So, try this recipe; remember soup is good food.

Enchilada Chicken Soup

1 can(11 oz.) condensed Fiesta Nacho Cheese Soup, undiluted
1 can (10.75 oz.) Condensed cream of chicken soup, undiluted
2 2/3 cups milk
1 can (10 oz.) chunk white chicken, drained.
1 can (10 oz.) enchilada sauce
1 can (4 oz.) chopped green chilies
sour cream

In a large saucepan, combine all the canned ingredients and the milk. Mix well and heat through. Serve with a bit of sour cream as a garnish.

The spice-heat of the soup can be varied by selecting a mild or hot enchilada sauce or by adding some diced jalepenos. Careful though, being warm on a cold winter’s night is comfortable, burning from the peppers is not!!!

Enjoy your kitchen!!
MITK