Kid-friendly recipes: Super quick & easy enchilada soup

Can you make a scrumptious homemade soup in five minutes with stuff in your cupboard that tastes like a restaurant's chef made it? Yep! I just did. I was looking for a chicken enchilada soup recipe that would resemble some of my favorites I've eaten in Texas, but I couldn't find anything that looked easy enough with just a few ingredients I had on hand... so I invented this tasty recipe your kids will love - perfect for a fall day!

Enchilada Soup

Ingredients

• 1 can Macayo red enchilada sauce (You can use another brand but I've found this one to be far superior when making enchiladas as well)
• 1 can Campbell's condensed cream of mushroom soup (not diluted)
• 1 can chicken stock - or veggie stock for a vegetarian version
• About 1 cup tortilla chips crushed with your hands (more or less to taste)
• 1 cup shredded cheddar cheese
• 3 slices Kraft American cheese
• Avocado slices or sour creme as a garnish (optional)

Directions

1. Pour chicken stock into pot on medium high heat.
2. Pour cream of mushroom condensed soup into the pot, stir vigourously to combine.
3. Pour enchilada sauce into the pot, stirring well to make a creamy-orage looking thick soup.
4. Add crushed tortilla chips, stir well.
5. Add American cheese, stir until mostly melted.
6. Add cheddar cheese, stirring to melt in.
7. Turn to medium-low heat to let flavors meld for 2-3 minutes. Once it is all hot it is ready to eat right away or let sit on stove to thicken more. Do not leave on for too long or soup will burn on the bottom of the pan!
8. Pour into bowls & garnish with more shredded cheese, tortilla chips, avocado and/or sour creme.
9. Enjoy!

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