Chef Alli's Chicken Enchilada Soup
Try this over St. Patty's weekend, before winter ends and the weather turns warmer. You and your kids will love it!
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.