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%

3 Stars

2 Stars

1 Stars 12%

Member Reviews ( 16 )

01836c71-e8da-406e-8e11-7fe6a66bcd2f

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;

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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jalisa39212

report Posted Mar. 26, 2013 7:15 PM

My children and I loved this soup. It was easy and I doubled it to have for two nights. It was great! Will be making again. Thanks for putting such a simple and quick week night supper recipe online.

grjen

report Posted Feb. 10, 2013 3:04 PM

Delicious and easy. I added a can of kidney beans and corn to make it heartier and last longer.

dawnmsherman

report Posted Nov. 26, 2012 9:59 PM

Yummy with just the right amount of kick! Loved how quick it was also. As easy as heating up instant soup but tasted home made.

MrsRiggs

report Posted May. 1, 2012 2:18 PM

Yummy!!! I add 1/2 cup frozen corn & 4 ounces of Velveeta to this soup. Also, I prepare this soup using 1/2 pound chicken breasts cut into 1 inch cubes. I cook the chicken in the heated soup for about 5 minutes and it's ready to be served. I top the soup with bite size corn tortilla chips, sour cream, and chopped green onions.

dloan

report Posted Nov. 17, 2011 9:39 AM

We loved this soup. The quick prep and cook time make it an excellent choice on busy school and work nights. Leftovers warm up great! I loved the soup's smooth consistency and great flavor.