Semi-Scratch: Chicken Enchilada Soup

Feeds 5-6

Ingredients:

• Cream of Chicken Soup - 1 can

• Jalapenos - 1 small

• Plum Tomato - 3 each

• Milk - 2 cups

• Shredded Cheddar Cheese - 4 oz

• Enchilada Sauce - 1 can (10oz)

• Cooked Chicken - 6 oz

• Vegetable oil - 2 TBsp

Preparation:

1. Preheat the pot with the oil over medium heat.

2. Chop the jalapenos and tomatoes, removing the seeds.

3. Add the vegetables to the pot and allow to sweat for 5 minutes.

4. Add the soup, milk, and enchilada sauce, and chicken, then bring to a simmer.

5. Slowly stir in the cheese, reserving a small amount to garnish.

6. Serve and top with remainder of the cheese.