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Easy Cheesy Chicken Enchilada Soup
Easy Cheesy Chicken Enchilada Soup
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Elevate canned cream of chicken soup with enchilada sauce, Cheddar cheese, beans, and chicken for a delicious cheesy chicken enchilada soup.
Ingredients:
  • 2 (10.5 ounce) cans condensed, 98% fat-free cream of chicken soup with 30% less sodium
  • 1 (15.25 ounce) can yellow corn, drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (10 ounce) can enchilada sauce (such as Old El Paso®)
  • 1 (9 ounce) package frozen, cooked Southwestern-seasoned chicken strips, thawed and chopped
  • 2 cups milk
  • 1 cup shredded reduced-fat Cheddar cheese
  • 0.75 cup tortilla chips
Instructions:
  • Combine condensed soup, corn, black beans, enchilada sauce, chicken, milk, and Cheddar cheese in a 3-quart saucepan. Heat on medium-low, stirring occasionally, until warmed through and cheese is melted, about 10 minutes.
  • Serve in bowls and garnish each portion with crispy tortilla chips.

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