Cheesy Chicken Enchilada Soup
- by: kusinera
- Rating:
- Category: Soup & Stews
- Level: Easy
- Total Time: 0 hr 25 mins
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.
| Yield: | 6 servings | |||
| Prep Time: | 0 hr 10 mins | |||
| Cook Time: | 0 hr 15 mins | |||
| Ready In: | 0 hr 15 mins | |||
| Category: | Soup & Stews | |||
| Main Ingredient: | Chicken | |||
| Cooking Method: | Boiling |
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| Recipe Tags: | cheesy | cheese | chicken enchilada | chicken |
Chef's Note & Story
For a colorful, crunchy topping, use multicolored tortilla chips.
