Enchilada Soup

My family loves this recipe.  Mom practically begged me to make it the first time. It is easy and warm, and we never make it the same way twice.  Here is the perfect answer to a cold or rainy day. 

Enchilada Soup


2 chicken breasts, lean hamburger, or chopped pork
1 onion, chopped
1 can diced green chilies (optional)
1 can Campbell’s fiesta nacho cheese soup
1 can (low sodium) cream of chicken soup
1 can enchilada sauce (red or green)
2 cans (fat free, low sodium) chicken broth
1 cup or so of Minute Rice (or regular rice, already cooked)

Saute the onions till softened. Add meat, and cook through. Add all the cans, and heat through. Add rice if desired. Slice of advocado is optional.   Served with cornbread is a bonus.

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