Recipe of the Week: Chicken Nacho Soup

Good morning! We enjoyed some wonderfully cool temperatures over the weekend...the low dipped to 50 degrees...so nice! With the cooler temps here, I decided that a big 'ole crockpot of soup was in order, so I made a batch of Chicken Nacho Soup for our Saturday night supper. This is a delicious, somewhat spicy soup...great served with sour cream, tortilla chips, etc. Here's my recipe:

Ingredients:

• 3 large boneless, skinless chicken breasts - cooked and shredded
• 1 can Campbell's Nacho Cheese Soup
• 1 can Rotel
• 1 can enchilada sauce (I use mild, but feel free to go spicier if you like!)
• 1 can corn
• 1 can pinto beans
• 1 can red kidney beans
• 1/2 cup chopped onion
• salt and pepper to taste
• garlic powder to taste

Method:

Dump all ingredients into a crockpot. Cook on low for 6 - 8 hours. Serve with sour cream, tortilla chips, shredded cheddar, etc. Terrific to make if you have a cold or are fighting seasonal allergies...the spiciness will open your sinuses right up!

Wishing you a SUPER week!

Blessings,