Enchilada Soup

Name: Enchilada Soup
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 1
Cuisine: Mexican
Ingredients: 425 grams black beans (drained); 198 grams extra sweet corn; 283 grams cream of chicken soup; 473 milliliters milk; 397 grams Rotel Tomatoes , with chilis; 454 grams salsa , not chunky (chi chis preferably); 79 milliliters crushed tortilla chips; 454 grams package Velveeta cheese

Enchilada Soup is a gluten free main course. This recipe serves 1. One serving contains 2528 calories, 157g of protein, and 95g of fat. It will be a hit at your Autumn event. If you have beans, velveeta cheese, salsa, and a few other ingredients on hand, you can make it. To use up the milk you could follow this main course with the Milky Way Brownie Bites as a dessert.

Ingredients

Servings:

425grams

black beans (drained)198grams

extra sweet corn 283grams

cream of chicken soup 473milliliters

milk 397grams

Rotel Tomatoes , with chili's 454grams

salsa , not chunky (chi chi's preferably)79milliliters

crushed tortilla chips 454grams

package Velveeta cheese

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Cuvaison Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.