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Leftover Cheesy Chicken Enchilada Soup
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Transform leftovers into a flavorful spicy chicken enchilada soup in less than 30 minutes to enjoy a cozy and satisfying meal.
Ingredients:
  • 2 (10.5 ounce) cans condensed Cheddar cheese soup (such as Campbell's®)
  • 20 fluid ounces chicken broth
  • 1 (10 ounce) can hot enchilada sauce
  • 1 teaspoon Southwest seasoning
  • 0.5 pound shredded cooked rotisserie chicken
  • 2 cups shredded Cheddar-Monterey Jack cheese blend, divided
  • 1 cup cooked brown rice
  • 1 cup whole kernel corn, drained
  • 18 tortilla chips
Instructions:
  • In a large pot over medium-high heat, blend condensed soup, chicken broth, enchilada sauce, and Southwest seasoning, whisking until smooth for about 5 minutes.
  • Combine chicken, a generous amount of flavorful Cheddar-Monterey Jack cheese, cooked rice, and sweet corn. Stir until everything is perfectly blended. Simmer on low heat until heated through, and the cheese is beautifully melted, approximately 5 minutes.
  • Take the pot off the heat and carefully pour the soup into bowls. Sprinkle each bowl with the rest of the cheese and garnish with 3 tortilla chips on top of each bowl.

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