Friday, March 27, 2009

8 Can Enchilada Soup

I found this recipe online, and was pretty happy with the flavor. Spicy, but not too much. MY husband is unable to eat corn, so most taco/enchilada soups are out of the running. I was excited to finally find one I could make! Enjoy!

The ingredients:
2 cans chicken broth
2 cans cream of chicken soup
1 can corn
1 can white chicken breast
1 can northern white beans
1 can Rotel tomatoes (whichever flavor you like best- I like mild...I'm a pansy.)

The instructions:
Add all cans not drained in a large pan and heat through. Just until it boils then turn down the heat. Serve with tortilla chips, sour cream, avocado, and cheese.

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