Enchilada Chicken Soup

Ingredients

• 1 can (11 ounces) condensed fiesta nacho cheese soup, undiluted
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 2-2/3 cups whole milk
• 1 can (10 ounces) chunk white chicken, drained
• 1 can (10 ounces) enchilada sauce
• 1 can (4 ounces) chopped green chilies
• Sour cream

In a large saucepan, combine the soups, milk, chicken, enchilada sauce and chilies. Cook until heated through. Serve with sour cream.

Tortellini and Ham Recipe

Ingredients

• 1 package (19 ounces) frozen cheese tortellini
• 1 cup frozen pepper strips, thawed
• 3 tablespoons butter
• 1-1/4 cups cubed fully cooked ham
• 1 teaspoon minced garlic
• 1-1/2 teaspoons cornstarch
• 1/2 cup chicken broth
• 1 teaspoon dried basil
• 1/2 teaspoon dried parsley flakes
• 1/4 teaspoon pepper
• 4 tablespoons grated Parmesan cheese, divided

Directions

• Cook tortellini according to package directions. Meanwhile, in a large skillet, saute pepper strips in butter until crisp-tender. Add ham and garlic; saute 1 minute longer.
• Combine the cornstarch, broth, basil, parsley and
• pepper; stir into pepper mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
• Add 2 tablespoons cheese. Drain tortellini; toss with ham mixture. Sprinkle with remaining cheese. Yield: 4 servings.
• Photo from Taste of Home