Mix in large saucepan over heat
2 cans chicken broth
3 cups water + 1/4 cup flour
Add:
1 can nacho cheese soup
2 cans tomato soup
1 can stewed diced tomatoes (Mexican seasoned)
2-4 T. dry enchilada mix (to taste)
salt (to taste)
chili powder (to taste)
2-3 cups shredded or cubed chicken or ground beef, cooked
Heat thoroughly.
Top with shredded cheese, sour cream, tortilla strips, and/or green onion.
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