Monday, October 7, 2013

Recipe of the Week: Chicken Nacho Soup

Good morning! We enjoyed some wonderfully cool temperatures over the weekend...the low dipped to 50 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:

  • 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

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!


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Thanks so much for leaving a comment; I truly value your thoughts, ideas and opinions! Have a blessed day! Becky B.