Post by Sorynn on Jun 5, 2009 11:05:42 GMT -5
2-13 oz cans of chicken breast
1-15 oz can enchilada sauce
1-12 oz can evaporated milk
1-15 oz can Pinto beans (drained)
1-10.5 oz can cream of chicken soup
1/2 C chopped green pepper
1/2 C chopped red pepper
Combine all ingredients into a large saucepan.
Heat on medium until soup is hot, stirring occasionally.
Serve with tortilla chips if desired.
1-15 oz can enchilada sauce
1-12 oz can evaporated milk
1-15 oz can Pinto beans (drained)
1-10.5 oz can cream of chicken soup
1/2 C chopped green pepper
1/2 C chopped red pepper
Combine all ingredients into a large saucepan.
Heat on medium until soup is hot, stirring occasionally.
Serve with tortilla chips if desired.