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Cheesy Chicken Enchilada Soup
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Prep Time:
20 minutes
Total Time:
20 minutes
Transform canned soup into a delicious Cheesy Chicken Enchilada Soup by combining pre-seasoned chicken with enchilada sauce and cream of chicken soup. Ready in only 20 minutes, this creamy meal is topped with tortilla chips for the perfect finish.
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
Instructions:
  • Combine all ingredients in a 3-quart saucepan, excluding the tortilla chips.
  • Heat gently on medium flame, stirring occasionally, until piping hot and cheese is gooey. Sprinkle each serving with crunchy tortilla chips.

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