Took my new running app for a test run today while my chicken was in the oven. While I was jogging, being followed by six wild turkeys, I was thinking about what to do with the left over chicken from tonights meal. I always cook a few pounds of chicken breasts and use the left overs in salads or soups.
It may have been the freezing rain or the thoughts of chips with cheese that brought Chicken Tortilla Soup to my mind; I am now prompted to share one of my families favorite soup recipes.
Ingredients:
1 can fiesta nacho cheese soup
1 can cream of chicken soup
2 2/3 cup milk
16 oz cooked chicken breast, cubed
1 can enchilada sauce
1 4oz can green chopped chilies
Put the above ingredients in a crock pot and cook on low for 6 to 8 hours. Serve with sour cream, shredded cheddar cheese, and tortilla chips.
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