Although the weather is still hotter than blazes here in Nevada, The calendar say’s it Fall…(somewhere in the world) And when Fall time rolls around each year, I start getting my “soup itch”! Well the other day when I shared my White Queso Fresca Dip it got me to thinking that I had never shared my Creamy Chicken Enchilada Soup with Y’all. And of course I needed to make it again so I could take a picture. (wink, wink) So…guess what we had for Dinner?This soup is so creamy and with the added chicken it fills you right up. I just know you will love it too.
Creamy Chicken Enchilada Soup
3 Cups Cooked Chicken, diced
2 (10 3/4 oz.) Cream of Chicken Soup
2 (10 3/4 oz.) Cheese Soup
1 (10 oz.) Diced Tomatoes with Green Chile’s
1 (20 oz.) Red Enchilada Sauce
3 Cups Whole Milk
Garnishes~ Sour Cream, shredded cheese, corn chips
Combine all ingredients into your slow cooker, stirring to blend ingredients together. Place on high heat setting for 4 hours, or low for 6 hours. *You can also prepare this on a stove top, by combining all the ingredients together in a large sauce pan, simmer for 30 minutes, stirring occasionally. Right before serving I like to add my garnishes to each bowl. This will make a large batch of soup 12 cups! Perfect for tailgating parties. ENJOY~ Lark
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