Friday, December 17, 2010

Holly Jolly Recipe Swap #5


Cheesy Chicken Enchilada Soup
Sorry about the picture. It's actually a picture of the leftover soup because I couldn't fend off the ravenous party-goers in time to snap a picture before hand. It actually makes a Crock-Pot full, not just a bowl full, lol.

Cheesy Chicken Enchilada Soup

3 cups cooked chicken, shredded
2 lbs. Velveeta Cheese
2 (16oz) cans mild chili beans
2 cans Rotel tomatoes (mild)
1 (15oz) can whole kernel corn, drained
1 can cream of chicken soup

Place all ingredients in a slow cooker and cook on low 4-5 hours.


Everyone needs to go check out the rest of the recipes at Fresh from the Farm!

2 comments:

  1. Glad to see you did survive the snow storm to cook another day! Merry Christmas!

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  2. Thanks, Steph- this will be perfect for this weekend- I'm hosting a 'wrapping party' for a couple of girls(we've had to trade off presents for our kids because our houses are small, and our kids are smart)!

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