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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I know there is a bunch of enchilada soup recipes on the web, but this one is incredibly easy as well as yummy. This recipe goes very well with anything from a simple sandwich to a large dinner. You can even add a bit of shredded cooked chicken to it. Ingredients:
1 (10 ounce) can cream of chicken soup |
1 (15 ounce) can black beans (drained) |
1 (7 ounce) can of extra sweet corn |
1 (14 ounce) can rotel tomatoes, with chili's |
1 (16 ounce) jar salsa, not chunky (chi chi's preferably) |
2 cups milk |
1 (16 ounce) package velveeta cheese |
1/3-1/2 cup crushed tortilla chips |
avocado, to garnish (optional) |
sour cream, to garnish (optional) |
Directions:
1. Cut velveeta into cubes.
2. Combine all ingredients into a non stick soup pot and boil on low until cheese has melted and soup has come to a boil.
3. Stir frequently to avoid burning on the bottom.
4. Enjoy!
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