Shelf Stable Saturday and a recipe for Chicken Enchilada Soup

 I stumbled across this recipe in my email, and it ticks a lot of boxes! It is made with all shelf stable ingredients, and is super quick to fix! 

Chicken Enchilada Soup                                  

• 1 can Condensed Nacho Cheese Soup, undiluted
• 1 can Cream of Chicken Soup, undiluted
• 2 2/3 cup of Evaporated milk (you could also use fresh milk)
• 1 10 ounce can of Chicken (you can also use leftover cooked chicken)
  
• 1 can Enchilada sauce
• 1 can chopped green chiles
  

Combine all ingredients in a large saucepan. Cook and stir until warmed through. Sour cream would be good on top.

 

  Investing in shelf stable foods is kind of like an insurance policy. They are there on the shelf, waiting patiently, until you need them. They are a little bit of security against the end of the month. Using part of your food budget or SNAP dollars for shelf stable food, whether canned or boxed, gives you a back up plan if life goes haywire or the money runs out. Putting together are few shelf stable meals ensures that you will have something you like, when you need it.