Monday, October 11, 2010

Enchilada Soup...

I revised a soup today, I only had a few ingredients, of which I usually have on hand at anytime.

Enchilada Soup

1 14.5-ounce can diced tomatoes
1 15-ounce can whole kernel corn or frozen
1/2 cup chopped green, or red bell pepper
1 10-ounce can mild enchilada sauce
1 10.75-ounce can condensed 98% fat free cream of chicken soup
1 cup 2% milk
1 cup boiling water with 2 chicken bouillon cubes dissolved
1/2 pkg taco seasoning
Pepper to taste
Cheese on top-whatever kind you have.

Combine all together and simmer. Pour in bowl, dot with cheese. I had baked nacho cheese chips with mine. Ohhhh so good!
If I had chicken-I would have added. But it was great without!
Makes about 6.5 cups- around 110 calories cup without cheese (2 gr fat).

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