Chicken Enchilada Soup

Chicken Enchilada Soup

7 tablespoons Homemade Gourmet® Chicken Enchilada Seasoning (or 1 mix)
1 14.5-ounce can diced tomatoes
1 cup milk
4 cups water
1 12.5-ounce cans diced chicken or 1 cup cooked chicken, shredded (optional)

1. In a 2-quart (or larger) stock pot, combine soup mix, diced tomatoes, milk and water.

2. Bring to a rolling boil on medium-high heat, then reduce heat and simmer 15 to 20 minutes, stirring occasionally.

3. If you like, add cooked chicken and heat through, about 5 minutes.


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