Thursday, November 8, 2012

a recipe: cheesy chicken enchilada soup

okay y'all..
*in my best paula deen voice*
now that its getting chilly in some parts and already cold in others (please send some snow or real cold), its the perfect time for soups and warm yummy things. last week during soup week one of the girls brought one of the simplest and yummiest soups ever!

 its so easy that anyone can do it. seriously!

2 cans drained chicken breast, 13 oz
1 can enchilada sauce, 15 oz
1 can evaporated milk, 12 oz
1 can pinto beans, 15 oz
1 can cream of chicken soup, 10.5 oz
1 can nacho cheese soup, 10.5 oz
1/2 cup chopped green pepper (optional)
1/2 cup chopped red pepper (optional)

1. combine all ingredients into a large sauce pan
2. heat on medium until soup is hot, stirring occasionally
3. serve with torilla chips, fritos, etc.

**our soup didnt have the chopped peppers and it was just as fantastic.**

That's it!
Told ya it was easy. 
 I guarantee you that you won't have any leftovers. & if you do, they won't last long.
In fact with all this yummy talk, I think I'm putting it down for either lunch or dinner Sunday during the football game.



  1. Oh yum! This sounds like a recipe my hubs will LOVE!

  2. Oh my gosh... YUM! Totally pinning this. Did you use green or red enchilada sauce?


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