As North Dakota’s winter settles in for the season with its whipping wind and snowflakes, I find myself reaching for recipes of comfort food. I love soup, especially in the winter and I wanted to share this recipe for Tortilla Cheese Soup. I got this recipe from Carol Beard when I was her aide many years ago at Migrant School in Cavalier, N.D. I scrawled it on a small piece of paper and that’s how I find it easily in my recipe box.
This is the soup recipe my husband and I cooked for family members in Kansas, in the story “The Time We Tried to Kill Aunt C.” Aunt C loved it – she had more than one bowl – and I’m sure you will too.
1 can Campbell’s Cream of Chicken soup
1 can Campbell’s Fiesta Nacho Cheese soup
1 can milk
1 can of mild enchilada sauce
1 large chicken
Cut up the chicken and brown it (or pull a rotisserie chicken). Mix the canned ingredients, then use one of the soup cans and fill with milk, add to the soup mixture. Add as much chicken as you’d like. Heat.
Garnish with shredded cheese and tortilla chips.