Chef Alli's Chicken Enchilada Soup


4 cups milk

2 (10 ¾ oz.) cans Campbell’s cream of chicken soup

2 (10 ¾ oz.) cans Campbell’s nacho cheese soup

2 (10 oz.) cans red enchilada sauce

2 (10 oz.) cans diced tomatoes and green chilies (if your family likes a smooth texture to their soup like mine does, puree this in your food processor or blender)

Meat from one rotisserie chicken, shredded (or 3 boneless, skinless chicken breasts, cooked and shredded)


In large sauce pan, whisk milk with soups until smooth; stir in enchilada sauce, tomatoes and green chilies, and chicken; simmer for 30-45 minutes and serve garnished with your favorite toppings.
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