Lunch
Cheesy Chicken Enchilada Soup
Description
Want to turn canned soup into a hearty meal? Try out this easy recipe for Cheesy Chicken Enchilada Soup! Pre-seasoned frozen chicken, canned enchilada sauce and cream of chicken soup pull this satisfying comfort meal together in just 20 minutes. Top off each serving with some crunchy tortilla chips, and this creamy chicken enchilada soup is ready to enjoy!
Ingredients:
- 2 cans (10 3/4 oz each) condensed 98% fat-free cream of chicken soup with 30% less sodium
- 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
- 2 cups milk
- 1 cup shredded reduced-fat Cheddar cheese (4 oz)
- 1 package (9 oz) frozen cooked southwestern-flavored chicken strips, thawed, chopped (2 cups)
- 3/4 cup crushed tortilla chips
Directions:
- In 3-quart saucepan, mix all ingredients except tortilla chips.
- Cook over medium heat, stirring occasionally, until thoroughly heated and cheese is melted. Top individual servings with tortilla chips.
