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.

  • prep time 20 min
  • total time 20 min
  • ingredients 6
  • servings 6

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
  • 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.
  • 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;
    Carbohydrate Choices:
    1 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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