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Enchilada Soup

  • 20minutes
  • 454calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B9, B12, E
MineralsZinc, Copper, Fluorine, Chromium, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (10 ounce) can cream of chicken soup

  2. 1 (15 ounce) can black beans (drained)

  3. 1 (7 ounce) can of extra sweet corn

  4. 1 (14 ounce) can Rotel Tomatoes , with chili's

  5. 1 (16 ounce) jar salsa , not chunky (chi chi's preferably)

  6. 2 cups milk

  7. 1 (16 ounce) package Velveeta cheese

  8. 1/3-1/2 cup crushed tortilla chips

  9. avocado , to garnish

  10. sour cream , to garnish

Instructions Jump to Ingredients ↑

  1. Cut velveeta into cubes.

  2. Combine all ingredients into a non stick soup pot and boil on low until cheese has melted and soup has come to a boil.

  3. Stir frequently to avoid burning on the bottom.

  4. Enjoy!

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