Chicken Enchilada Soup
Serves 6
1 (26 ounce) can Great Value® Cream Of Chicken Soup (Walmart)
1 (3.25 ounce) package Olde Westport Spice® Chicken Enchilada Soup Mix
1 (10 ounce) can diced tomatoes with green chiles (such as Ro*Tel®)
2 (12.5 ounce) cans cooked chicken breast meat, drained (4 cups)
4 cups water
½ cup shredded Cheddar cheese
In a heavy 6 quart saucepan, add cream of chicken soup, and Olde Westport Spice® Chicken Enchilada Soup Mix, stir until smooth. Add tomatoes, chicken, and water, stir. Bring mixture to a gentle boil over medium-high heat, stirring often to prevent sticking. Lower heat, cover saucepan, simmer 15 minutes, stirring occasionally, or until thickened. Stir in cheese, cook until melted, serve.
Additions: Omit cheese, add a can of Cream-Style Corn. Omit canned chicken, add 1 pound cooked lean hamburger. Omit canned chicken, add 4 cups cubed rotisserie chicken, Add 16 ounce can black beans, drained & rinsed in a colander, or chicken leftover from a previous meal.
