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Cheesy Chicken Enchilada Soup

cheesy chicken enchilada soup Entree Southwestern
Cheesy Chicken Enchilada Soup
  • Prep 20 min
  • Total 20 min
  • Servings 6

Turn creamy canned soup into a hearty meal. Use frozen chicken preseasoned with Southwestern spices and canned enchilada sauce for satisfying flavor.

Updated July 9, 2010

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

Steps

  • 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.

  • For a colorful, crunchy topping, use multicolored tortilla chips.

Nutrition Facts

Serving Size: 1 Serving
Calories
260
Calories from Fat
100
% Daily Value
Total Fat
11g
16%
Saturated Fat
3g
16%
Trans Fat
1/2g
Cholesterol
45mg
14%
Sodium
1100mg
46%
Potassium
230mg
7%
Total Carbohydrate
22g
7%
Dietary Fiber
0g
0%
Sugars
6g
Protein
19g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
25%
25%
Iron
6%
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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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