7-8 chicken tenderloins, cooked & shredded1/2 cup red bell pepper
1/2 cup green bell pepper15 oz can enchilada sauce
12 oz can evaporated milk15 oz can pinto beans
10.5 oz can cream of chicken soup
10.75 oz can nacho cheese soup
Saute peppers with a little oil until tender (approximately 5-6 minutes). Combine remaining ingredients and cook on medium heat until hot, stirring occasionally. Serve with tortilla chips.
Fall is (somewhat) in the air, which makes me want a warm bowl of soup. This soup is not only super easy, but it's delicious too. It's been a lazy day at the Sumrall Estate. We've just been lounging on the couch watching a marathon of Law & Order: SVU mostly. Adam is feeling a little under the weather, so a yummy bowl of soup with the perfect remedy.