Enchilada Soup

I love this soup. It is packed with creamy smooth flavor. This is another quick any time recipe. I first tried this soup as a teen at my sisters house after going through a corn maze. It has been a favorite ever since. That is just what this soup is good for, a chilly fall night.

Enchilada Soup

1 can Campbell’s^® cheddar cheese or fiesta nacho cheese soup
1 can cream of chicken soup
1 10 oz can red enchilada sauce
4 oz can chopped green chilies
2 2/3 cup milk
1 chicken breast cooked and then shredded or for an even faster fix, 1 12 oz can of chicken, drained.

You can just throw everything in a pot and heat it through for about 20 minutes, or you can throw it in the crock pot on low for up to 6 hours. Serve with scones or tortilla chips.