Chicken Enchilada Soup
This recipe is another improvisation that came about when I ran out of corn tortillas but had a lot of extra chicken and enchilada sauce. Add a couple cans of beans and a few basic ingredients and you've got yourself a fine pot of soup. I like soup because you can keep it simmering on low all day, especially on those days when no one seems to be able to eat at the same time. Soup makes the house smell good, too. Teenagers love to have a little something to eat when they stop by a friend's house, too. You'll be amazed how much this soup tastes like enchiladas and how much your guests will gobble it up. Enjoy!
Low Sodium Variety: Replace enchilada sauce with 28 oz jar tomato sauce. Replace taco seasoning and ranch dressing with 2 tablespoons chili powder, 2 teaspoons onion powder, 1 teaspoon garlic powder, 1 teaspoon cayenne, and 1/2 teaspoon red pepper. Scrap the chips or use a low sodium variety.