Whoever deemed soup a winter food is crazy. A nice bowl of soup is the perfect light meal to just sit back and relax with. Being a big fan of Mexican foods, I’ve made enchilada soup a few times. After being promised Mexican for lunch while at the Mr.’s doctor’s appointment and him deciding last minute that he would prefer Cracker Barrel (he is not a fan of burritos, and I do enjoy CB), I needed to satisfy that craving, though I didn’t want anything too heavy as we had a really late lunch. I decided to turn to a simple, classic enchilada soup. Since I had none of the ingredients at home and Mr. needed to go to the store for headphones, I decided to pick up a few different ingredients to give the soup a twist while we were out.
Chicken Enchilada Soup
- 2 cans condensed cream of chicken soup
- 1 can enchilada sauce
- 1 can nacho fiesta cheese
- seasoned chicken (as much as you want, I use about 8oz)
- 1/2 cup milk
- 1/3 cup salsa
- 1/2 cup cheddar cheese
- toppings of your choice
Mix all ingredients except toppings in a pot on the stove. Cook for about 20 minutes, stirring occasionally. This is a thick soup, but so delicious.
The nacho cheese and salsa was the extra ingredients I tried this time. Last time I used rotel instead of those two, and I found it too spicy (I have a sensitive tongue). I found the nacho cheese to be … well … too nacho-ey. Adding the salsa, milk, and extra cheddar helped balance out the flavor though. For my toppings, I put a little dollop of sour cream and some crumbled corn chips. I wish I would have bought some tomatoes – next time.