Warm up on a cold day with Chris’s Mexichili Soup! This soup is an insanely easy and delicious, I made it for lunch, I threw it together in about 10 minutes.
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1 Can Mild Enchilada Sauce
2 Cans Ranch Style Beans
1 Can Low Salt Tomato Sauce
Crushed Low Salt Tortilla Chips
1 Can or more Low Fat Chicken Broth
Grated Cheddar Cheeese
Put all the ingredients in a pan and heat thoroughly.
This is my grandmothers recipe, I assume she left out the tortilla chips when she heated everything. I have tried it both ways and I think it is delicious each way. She really wanted to make this a few months before she passed and it was absolutely delicious.
The original Chris’s Mexichili Soup recipe doesn’t have the amounts my grandmother used for the tortilla chips or grated cheese. I had to guess in the amounts for the ingredients recipe below, so the interpretation is up to you.
This recipe makes about 8 bowls of soup. It would be a great soup to freeze and have on hand.
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Chris’s Mexichili Soup
Ingredients
- 2 Cans Ranch Style Beans
- 1 Can Mild Enchilada Sauce
- 1 Can Low Salt Tomato Sauce
- 1 Can low fat chicken broth you can use more if needed
- 1 Cup Crushed low salt tortilla chips
- 1 Cup Grated Cheddar Cheese
Instructions
- Put all the ingredients in a pan and heat thoroughly