This is a cool weather favorite, and since it's cool weather and we've got a regiment of kids and grandkids, we figured we'd make this one for lunch today. It's a pleasant alternative to chilis or stews, and it's quick and easy.
Janes's Chicken Cheese Enchilada Soup
1 whole chicken, boiled and peeled from bone
4 cans Progresso Chicken Cheese Enchilada Soup
1 can whole kernel corn
1 can Rotel Tomatoes
Dump everything into a big pot. Really, that's all there is to it. One chicken, four cans of soup, a can of whole kernel corn, and a can of rotel. Let it simmer for a half-hour or so, that the flavors blend. That's one recipe. We serve it over Fritos corn chips, with shredded cheese and sour cream as a garnish.
In that big ole pot, that's a double recipe. Eight cans of soup, etc, etc. We've got a regiment coming here for lunch and that should feed them just fine.