Cheesy Chicken Enchilada Soup

A creamy southwestern style soup with cheese in it. It tastes just like chicken enchiladas. Very mild and very, very good. Just add chicken, evaporated milk, tomatoes, and water.

Directions: Add 1 1/2 pounds of raw chicken to 3 quarts of cold water. Bring this to a boil and slowly add in soup packet along with one 15 oz. can diced tomatoes, stirring to remove and prevent lumping. Cook about 15-20 minutes, then add 1/2 cup evaporated milk and let simmer 5-10 more minutes. Ladle into soup bowls, garnish with shredded cheddar cheese and touch of sour cream. Serve with our favorite cornbread, crackers or tortilla chips. Makes 4 quarts of soup so it serves 6-8 people, big bowls of soup, second helpings.

Ingredients: Chicken base (corn sugar, salt, vegetable shortening, starch, monosodium glutamate, onion powder, chicken fat, flavoring, turmeric, spices), pinto bean*, cream of chckenless soup [dairy whey, sweet cream buttermilk, natural flavors, salt, butter powder (butter, sweet cream buttermilk), annatto color), guar gum, onion*, carrageenan, textured soy protein, turmeric, parsley], cheddar cheese soup, {dairy whey, cheddar cheese [aged cheddar cheese (cultured milk, salt, enzymes), partially hydrogenated soybean oil, buttermilk, salt, sodium phosphate, citric acid, annatto], natural flavors, carrot, onion*, guar gum, yeast extract, red bell peppers, spices}, onion*, chili powder (chili peppers, spies, salt), paprika, salt garlic*, *dehydrated.

Retail price: $7.95

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