
Ingredients :
- 2 cans Enchilada Red Sauce
- 1 whole red tomato - diced
- 1/2 of a purple onion - diced
- 1 whole green chili - diced
- 3 tablespoons butter
- 1 dash of basil
- 1 dash of rosemary
- 1 dash of cumin
- 1 dash of paprika
- 1 dash of poultry seasoning
- 1 can of Cream of Chicken soup
Method :
- Heat up your red enchilada sauce in a pot and add the dash of basil, rosemary, cumin and poultry seasoning. Bring to a boil
- After your red sauce is at a boil mix in the can of Cream of Chicken soup. Then follow the directions on the can and add milk. Side Note: If you want it a little more creamer then do half milk and half, Half and Half
- Bring to a boil again and then turn on medium heat. Dice your tomato and then add it all to the soup and let cook.
- In a small pan put your 3 tablespoons butter and let it melt. Then add your diced onions and green chili and a little dash of paprika and basil. Cook until it"s almost caramelized. Then add to the soup.
- Stir after adding the onions and green chili. Then it"s ready to eat so enjoy :)
- Side Note: The next day the soup will be even better because all those spices will make it taste even better. So enjoy :)
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