Cheesy Chicken Enchilada Soup

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

Minutes

Total Time

20

Minutes

Makes

6

servings

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.
Makes 6 servings (1 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
For a colorful, crunchy topping, use multicolored tortilla chips.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 260
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 3g,
    • Trans Fat 1/2g),
  • Cholesterol 45mg;
  • Sodium 1100mg;
  • Total Carbohydrate 22g
    • (Dietary Fiber 0g,
    • Sugars 6g),
  • Protein 19g;
Percent Daily Value*:
    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.