Chicken Enchilada Soup

• 2 whole Chicken Breasts, Cooked And Diced
• 1 can (12 Oz. Can) Corn
• 1 can (10.75 Oz. Can) Campbell's Nacho Cheese Soup
• 1 can (10.75 Oz. Can) Campbell's Fiesta Nacho Soup
• 1 can (12 Oz. Can) Enchilada Sauce
• 1 can Milk (Use The Soup Can To Measure)

1. First you'll need to cook the chicken breasts. You can either boil them in a large pot of water or chicken stock or you can cook them in a pan. Either method works. Once the chicken is cooked, shred or dice it into bite size pieces.
2. While the chicken is cooking, you can begin combining the rest of the ingredients in a large pot. Drain the corn then add it, the soup, and the enchilada sauce to the pot. Pour milk into one of the empty soup cans and add it to the pot as well. Stir together well.
3. Once chicken in cooked and diced/shredded, add it to the pot, too. Cook over medium low heat, stirring occasionally, for about an hour.
4. Top with sour cream, diced peppers/tomatoes and tortilla chips.
5. Note: This is super easy to double or triple-just double or triple the ingredients.

chicken breasts, corn, campbell, campbells fiesta, enchilada sauce, milk

Taken from tastykitchen.com/recipes/soups/chicken-enchilada-soup-4/ (may not work)