Cheesy Chicken Enchilada Soup

Turn creamy canned soup into a hearty meal. Use frozen chicken preseasoned with Southwestern spices and canned enchilada sauce for satisfying flavor.

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Servings 6

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( 28 ) Ratings

28 Ratings

5 Stars 12%

4 Stars 19%

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1 Stars 12%

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ingredients 6
Prep Time 20 min
Total Time 20 min

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® 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

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Directions

1 In 3-quart saucepan, mix all ingredients except tortilla chips.
2 Cook over medium heat, stirring occasionally, until thoroughly heated and cheese is melted. Top individual servings with tortilla chips.

EXPERT TIPS

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Expert Tips

For a colorful, crunchy topping, use multicolored tortilla chips.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 260
Calories from Fat: 100),

% Daily Value

Total Fat: 11g; 11%
(Saturated Fat 3g, 3% Trans Fat 1/2g 1/2% ),
Cholesterol: 45mg; 45%;
Sodium: 1100mg; 1100%;
Total Carbohydrate: 22g; 22%
(Dietary Fiber 0g 0% Sugars 6g 6% ),
Protein: 19g; 19%

% Daily Value*:

Vitamin A: 8%;
Vitamin C: 0%;
Calcium: 25%;
Iron: 6%;

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;