Soup:
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
2 cups milk
1 can (4 oz) Old El Paso™ Chopped Green Chiles
2 cups chopped deli rotisserie chicken
1 can (15 oz) black beans, drained, rinsed
2 cups shredded Mexican cheese blend (8 oz)
Toppings, if desired:
Crushed tortilla chips, chopped fresh cilantro, sliced green onions, diced tomatoes, diced jalapeño chiles
In 3-quart saucepan, mix condensed soup, enchilada sauce, milk, chiles, chicken, black beans and 1 cup of the shredded cheese.
Cook over medium heat about 15 minutes, stirring occasionally, until thoroughly heated and cheese is melted. Top individual servings with remaining cheese and desired toppings.
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