Enchilada Chicken Soup

I'm not a fan of spicy, but my boys love this soup.  It's very simple to make--you basically just heat it--and with one simple switch (fresh milk to powdered or canned), this becomes a pantry-friendly recipe in a snap.

ENCHILADA CHICKEN SOUP

PREP TIME:  5 minutes
COOK TIME:  5-10 minutes

INGREDIENTS

• 1  11-oz. can cheese soup, undiluted
• 1  11-oz. can cream of chicken soup, undiluted
• 2 2/3 c. milk*
• 1  10-oz. can chunk white chicken, drained
• 1  10-oz. can enchilada sauce

DIRECTIONS

In a large saucepan, combine the soups and milk.  Stir in chicken and enchilada sauce.  Heat through.

* If you have fresh milk, use it, but you can substitute with reconstituted powdered milk or evaporated milk.  If using evaporated milk, use half evaporated milk and half water.  

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