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
  • 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.

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.