Leftover Cheesy Chicken Enchilada Soup
Description
Put leftover chicken and rice to good use in this spicy chicken enchilada soup that's ready to warm you up in under 30 minutes.
Ingredients
•
2 (10 1/2 ounce) cans condensed Cheddar cheese soup (such as Campbell's®)
•
20 fluid ounces chicken broth
•
1 (10 ounce) can hot enchilada sauce
•
1 teaspoon Southwest seasoning
•
1/2 pound shredded cooked rotisserie chicken
•
2 cups shredded Cheddar-Monterey Jack cheese blend, divided
•
1 cup cooked brown rice
•
1 cup whole kernel corn, drained
•
18 tortilla chips
Directions
1
Combine condensed soup, chicken broth, enchilada sauce, and Southwest seasoning in a large pot over medium-high heat. Whisk for about 5 minutes until smooth.
2
Add chicken, 1 1/4 cups Cheddar-Monterey Jack cheese, cooked rice, and corn. Mix until well combined. Reduce heat to low and cook until heated through and cheese is melted, about 5 minutes.
3
Remove from the heat and ladle into bowls. Top each bowl with remaining cheese and 3 tortilla chips.