Another YUMMY soup...and side item!

I love soup in the winter time. But, this year, I've really been into soups for some reason. I've tried several new ones this season, but so far, this one is my new favorite, not only for its taste but it is SOOOO easy to make:

Chicken Tortilla Soup

Ingredients
1 can cream of chicken
1 can nacho cheese soup (I use regular Cheddar Cheese soup for a slightly less spicy taste)
1 can red enchilada sauce (I use mild)
1 can milk
1 pound (16 oz) chicken (I used a rotisserie chicken and just pulled it apart till I had 2 cups and I've also used 2-3 bags of the Tyson diced chicken in the past)

Directions
Pour top four ingredients into a pot, cook on medium.
Stir occasionally, it might stick to the bottom.
After the chicken has been completely cooked then add to the soup mixture and simmer for about 15-20 minutes.

Serve with crushed tortilla chips and shredded cheese (I use the Mexican blend cheese).


Its really good with this side:

Kickoff Cornbread

1 teaspoon unsalted butter for greasing baking dish
2 large eggs, lightly beaten
1 (8-ounce) container sour cream
1 (8.5-ounce) package corn muffin mix
1 (16-ounce) can creamed corn

Preheat the oven to 350 degrees. Grease a 9-by-9-inch baking dish with butter. In a medium mixing bowl, whisk together the eggs and sour cream. Add the corn muffin mix and whisk until the mixture is smooth. Stir in the creamed corn and pour the mixture into the greased pan.Bake for 50 to 55 minutes, or until the corn bread is golden brown and pulling away from the sides of the pan. Cool for at least 15 minutes and then cut into squares.

Servings: 12 to 16.

This cornbread is unlike any I've ever had before because it so so moist! I never make cornbread any other way now.

The soup and cornbread is a big meal in its own!