Enchilada Chicken Soup

Ingredients

  • 1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 2-2/3 cups Brown’s Milk
  • 1 can (10 ounces) chunk white chicken, drained
  • 1 can (10 ounces) enchilada sauce
  • 1 can (4 ounces) chopped green chilies
  • Sour Cream

Directions

In a large saucepan, combine the soups, Brown's Milk, chicken, enchilada sauce and chilies. Cook until heated through. Serve with Brown's Sour Cream.

Made with

Whole Milk

Whole Milk

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