3 Large Canned White Meat Chicken
12 oz Sour Cream
8 C Grated Fiesta Cheese Mix (You can add more cheese if you have "Cheesaholics" like my family.)
1 Large Medium Green Enchilada Sauce
1 Small Mild Green Enchilada Sauce
Optional: 1/2 C Vitamin D Milk (Used only if cheese is clumping up on you.)
Directions:
Add Enchilada Sauces to a medium pot on medium-high heat. Then, break the Chicken into the pot (like you would canned tuna to a bowl). Stir and let come to a low boil. Add the Sour Cream. Next, add Cheese while stirring (to try to stop clomps). Lastly, put a lid on, lower the heat, and let simmer for 15 minutes (Stirring occasionally, to prevent burning).
It's ready to serve after the 15 minutes... I'd wait to eat it until it's cooler, but that's just me!
Optional Step: Add Milk after Cheese, if it's clomping up on you. Also, for those family members who aren't on Atkins, make some rice and put it in the bowl before the soup.
Enjoy! I hope you all love this recipe as much as my family does. Our family affectionately calls this "Chunky Puke" because the original recipe was a slow cooker recipe layered with tortillas. The first time we made it, it actually looked like that. It was still VERY yummy!!!
This is an acceptable Atkins Phase 1 recipe.
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