By Chef Alli

Enchilada Soup

enchilada soup


  • 4 cups milk 
  • 2 cans (10 3/4 oz.) Campbell’s Cream of Chicken soup
  • 2 cans (10 3/4 oz.) Campbell’s Nacho Cheese soup
  • 2 cans (10 oz.) mild red enchilada sauce
  • 2 cans (10 oz.) diced tomatoes and green chilies, such as Rotel 
  • Breast meat from one rotisserie chicken, shredded or chopped (approx 2 cups) 
  • Shredded cheese, sour cream and chopped cilantro, for garnishing 


In a Dutch oven over medium heat, whisk the milk with the soups until smooth; stir in the enchilada sauce, tomatoes and green chilies, and chicken; simmer for 15 minutes and serve, topped with cheese, sour cream and cilantro, as desired. 

  • 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