This soup has been my lunch for this week. It is as easy as it gets in terms of making it – you literally open every can (you have to drain a few) and you dump it into a pot and you’re done! I let soup come to a boil when I was making it just so all the flavors could mix together, and so I could cook a little bit of the liquid off. I used hot enchilada sauce because I wasn’t sure how it would taste with anything less hot once all the flavors mixed together. It was REALLY hot when I tried it the first day, almost intolerable for me (I can handle hot things food-wise but have a difficult tolerance for things that are too hot. C will have to adjust the heat level for himself if he’s making something that’s supposed to be spicy). The flavors have seemed to mellow out the more I have eaten the soup this week. Don’t know if it is because the flavors have married or because I have gotten used to it. I like it though. Despite the overall convenience of literally emptying all cans into a pot, I would probably actually get fresh chicken breast for the next time I make this.