On this cold, rainy, September day, I opted for soup for dinner. I have been dying to try my new idea, to take the enchiladas I sooo love but soo hate to make and turn them into a tasty soup. Here goes!
Enchilada Soup
Ingredients:
1 large can enchilada sauce
1 can black beans
2 cans chicken broth
1 (costco size) can shredded chicken
8 oz velveeta
8 oz cream cheese
3 cups crushed chips
1 tablespoon chile powder
Directions:
Put enchilada sauce, broth, velveeta and cream cheese in a large pot and bring to a boil. Simmer until cheese is melted. Add the rest of the ingredients and cook on low for 30-60 minutes. Serve hot with cheese, cilantro, sour cream and a warm tortilla- YUM! :)
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