By Chef Alli

Chicken enchilada soup

chicken enchilada soup


  • 4 cups milk
  • 2 (10 ¾ oz.) cans Campbell’s cream of chicken soup
  • 2 (10 ¾ oz.) cans Campbell’s nacho cheese soup
  • 2 (10 oz.) cans red enchilada sauce
  • 2 (10 oz.) cans diced tomatoes and green chilies (if your family likes a smooth texture to their soup like mine does, puree this in your food processor or blender)
  • Meat from one rotisserie chicken, shredded (or 3 boneless, skinless chicken breasts, cooked and shredded)


In large sauce pan, whisk milk with soups until smooth; stir in enchilada sauce, tomatoes and green chilies and chicken; simmer for 30-45 minutes and serve garnished with your favorite toppings. 

  • Chef Alli

    Chef Alli is a wife, mom and chef. She's been stirring up a love of farm fresh cooking for more than a decade.  To see more of Alli's recipes, go to