Ground Round Mexican Chicken and Tortilla Soup
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Serves/Makes: 6
Ready in: < 30 minutes
- 1 pound boneless chicken breast, cubed
- 1 can (10.75 ounce size) Fiesta nacho cheese soup
- 1 can (10.75 ounce size) cream of chicken soup
- 10 ounces milk
- 1 can (10 ounce size) mild enchilada sauce
- crushed tortilla chips, as needed
- shredded cheddar cheese, as needed
Heat a non-stick skillet over medium-high heat. Add the chicken and cook until browned, stirring occasionally. Set aside. Meanwhile, combine the cheese soup, cream of chicken soup, milk, and enchilada sauce in a saucepan over medium-low heat and stir until well mixed. Bring to a simmer over medium-low heat, stirring constantly. Add the chicken and cook, stirring, until it is cooked through, about 5-7 minutes (depending on the size of the chicken cubes). Serve the soup in individual bowls topped with crushed tortilla chips and shredded cheddar cheese.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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