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Cheesy Chicken Enchilada Soup

Prep 20 min
Total 20 min
Ingredients 8
Servings 6

Turn up the heat (just a little) with this flavorful and hearty soup—ready in just 20 minutes!—inspired by a family-favorite Mexican dish. Get creative and make it your own with toppings like tortilla chips, jalapeños and cilantro. MORE+ LESS-

By Pillsbury Kitchens

July 29, 2016

Ingredients

Soup

can (10 3/4 oz) condensed cream of chicken soup

can (10 oz) Old El Paso™ enchilada sauce

cups milk

can (4.5 oz) Old El Paso™ chopped green chiles

cups chopped deli rotisserie chicken

can (15 oz) black beans, drained, rinsed

cups shredded Mexican cheese blend (8 oz)

Toppings, if desired

Crushed tortilla chips, chopped fresh cilantro, sliced green onions, diced tomatoes, diced jalapeño chiles

Steps

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1

In 3-quart saucepan, mix condensed soup, enchilada sauce, milk, chiles, chicken, black beans and 1 cup of the shredded cheese.
2

Cook over medium heat about 15 minutes, stirring occasionally, until thoroughly heated and cheese is melted. Top individual servings with remaining cheese and desired toppings.

Expert Tips

For an extra spicy kick, use shredded pepper Jack cheese in place of Mexican cheese blend.
Leftover shredded cooked chicken can be substituted for deli rotisserie chicken in this recipe.