Easy Cheesy Chicken Enchilada Soup
Description
Turn canned cream of chicken soup into a cheesy chicken enchilada soup with the easy addition of enchilada sauce, Cheddar cheese, beans, and chicken.
Ingredients
•
2 (10 1/2 ounce) cans condensed, 98% fat-free cream of chicken soup with 30% less sodium
•
1 (15 1/4 ounce) can yellow corn, drained
•
1 (15 ounce) can black beans, rinsed and drained
•
1 (10 ounce) can enchilada sauce (such as Old El Paso®)
•
1 (9 ounce) package frozen, cooked Southwestern-seasoned chicken strips, thawed and chopped
•
2 cups milk
•
1 cup shredded reduced-fat Cheddar cheese
•
3/4 cup tortilla chips
Directions
1
Mix condensed soup, corn, black beans, enchilada sauce, chicken, milk, and Cheddar cheese together in a 3-quart saucepan. Cook over medium-low heat, stirring occasionally, until heated through and cheese is melted, about 10 minutes.
2
Ladle into bowls and top individual servings with tortilla chips.