Cheesy Chicken Enchilada Soup

My friend Ashley tweeted one evening around dinner time something about Cheesy Chicken Enchilada Soup.  I am so bad about hearing things and not being able to forget.  I wanted that soup so bad!!

So I searched all the recipe websites I know and found a super easy recipe. I made a few changes to it and my version of Cheesy Chicken Enchilada Soup was born. 

What you will need:

3 boneless skinless chicken breasts, cooked and diced

2 cans of 98% fat free cream of chicken soup

1 can of enchilada sauce, I used about 15 oz

1 4 oz can chopped green chilies

2 cups of milk

1 cup of shredded cheddar, Monterrey jack cheese

(i overdid the cheese, but honestly there is no such thing as too much cheese)

What to do:

Mix the soup, enchilada sauce and milk in a pan on the stove top.  Slowly stir in cheese and cook on low heat for about 7 minutes.  Then add chilies and chicken.  Let it all simmer for about 20 minutes on very low heat.  Serve immediately topped with smashed tortilla chips. 

 I served it with chips and guacamole. I love homemade guacamole.

I tasted so delicious and will be even better on a crisp fall day.  It isn't fall here right now.  It is down right hot!  I am ready for some rain and cooler weather.  Hopefully this weekend will bring some coolness!