I can't believe I haven't shared this recipe. It is simple and a favorite in our house! We are having it tonight and it is so yummy!
Chicken Enchilada Soup
1 lb. BSCB (cooked and shredded) or 1 large can chicken breast
1 can cream of chicken soup
1 can Fiesta Nacho or Southwestern Pepper Jack soup
1 cup skim milk
16 oz. jar of salsa
2 oz. 2% Velveeta
It can't get much easier than combining this all in a pot and simmering until melted and warm. You can also do it in the crock pot on high 2-3 hours or low 6-8 hours. Enjoy!
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