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Cheesy Chicken Enchilada Soup

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  • Prep 20 min
  • Total 20 min
  • Servings 6
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Want to turn canned soup into a hearty meal? Try out this easy recipe for Cheesy Chicken Enchilada Soup! Pre-seasoned frozen chicken, canned enchilada sauce and cream of chicken soup pull this satisfying comfort meal together in just 20 minutes. Top off each serving with some crunchy tortilla chips, and this creamy chicken enchilada soup is ready to enjoy!
Updated Mar 9, 2023
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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™ Mild Red 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Top your chicken enchilada soup with multicolored tortilla chips for a fun presentation and delicious crunch.

Nutrition

260 Calories, 11g Total Fat, 19g Protein, 22g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
260
Calories from Fat
100
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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