Tuesday, October 18, 2016

Chicken Enchilada Soup - the perfect Fall recipe.


It's officially soup season!
I'm just going to forget the fact that it's supposed to be 97 degrees here this weekend {UgH} and make some anyways.

This soup is great for Halloween night, in bread bowls, for Trunk or Treats, potlucks, etc. 

My family LOVES this recipe and the bonus is: it's super easy! If you can dump cans and shred chicken - - this one is for you! 

Chicken Enchilada Soup

26 oz. can cream of chicken soup
26 oz. can ranch style beans
4 oz. diced green chilies
26 oz. chicken broth
2 cans of Rotel diced tomatoes with cilantro and lime
{This gives the soup a little kick.  If you 

don't like 'kick' then just add regular diced 

tomatoes.}

Rotisserie Chicken - shredded

Combine everything in a crock pot or on stove.  Can simmer all day if needed.  

Garnish with your choice of cilantro, cheese, salsa, sour cream or crushed tortilla chips.


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