Description Directions: Mix 4 cups of water, 1 can of diced tomatoes with green chiles (drained), 1 cup canned chicken or 2 cooked & shredded chicken breasts, and enchilada soup mix in a large saucepan. Cook over medium heat 10-15 minutes on medium heat or until all ingredients are heated through and soup had reached desired consistency, stirring occasionally. Top with grated cheese and crushed tortilla chips. Enjoy! Variations: Substitute canned plain diced tomatoes for a milder version, or add corn and black beans for a heartier soup.
