Chicken Enchilada Soup

1 can of Cream of Celery
2 cans of Cream of Chicken
2 cans of Cheddar Cheese Soup
1 can of Chicken Enchilada soup (found in the Mexican isle) You could use enchilada sauce or powder if you can't find it
1 can tomatoes (if tomatoes bother you, sub a can of Fire Roasted Chili's)
1 large Rotisserie Chicken (I get the biggest one I can find) - I use the savory, herb, garlic & herb flavors. Any of them are good.
1 box of Chicken broth (32oz) (I use the organic one, its less salty IMO)
ATLEAST 10 cups of shredded cheese- I use the Mexican blend
3 crushed cloves of garlic
Chili powder- I just sprinkle it on top. Use more if you want it spicy

Pick the chicken apart (putting the skin aside for you to eat after you are done) I make sure I get every nook and cranny. I also take the juice that’s in the bottom of the chicken container and pour it into the pot.
Put in the Cream of Celery, Cream of Chicken, Cheddar cheese soup, Chicken Enchilada soups in the pot and mix with the chicken. It will be very thick. Turn on the heat to high. Continue to stir. Slowly add the chicken broth. When about half of the chicken broth is in the soup mixture, add the Rotel. Let it cook a few min and slowly add the rest of the broth. By now the mixture is hot. Turn down the heat to low and add 4-5 cups of cheese. Mix very well. Let cook for about 15 min. add 2-3 more cups of cheese and stir well. Let cook an additional 5 min. Add the rest of the cheese. Cook 5 more min.

Could also add corn or black beans.
Could also use low-sodium items to lower the salt content.

I said it makes about 20 servings - it really does make a large pot - you may serve up more therefore, getting less from the soup....I figure at 1 cup servings.


Number of Servings: 20

Recipe submitted by SparkPeople user DEMIGIRLIE.