Name: Easy Cheesy Chicken Enchilada Soup
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Condensed, 98% fat-free cream of chicken soup with 30% less sodium - 2 (10.5 ounce) cans; Yellow corn, drained - 1 (15.25 ounce) can; Black beans, rinsed and drained - 1 (15 ounce) can; Enchilada sauce (such as Old El Paso®) - 1 (10 ounce) can; Frozen, cooked Southwestern-seasoned chicken strips, thawed and chopped - 1 (9 ounce) package; Milk - 2 cups; Shredded reduced-fat Cheddar cheese - 1 cup; Tortilla chips - ¾ cup

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Easy Cheesy Chicken Enchilada Soup

1. Condensed, 98% fat-free cream of chicken soup with 30% less sodium - 2 (10.5 ounce) cans

2. Yellow corn, drained - 1 (15.25 ounce) can

3. Black beans, rinsed and drained - 1 (15 ounce) can

4. Enchilada sauce (such as Old El Paso®) - 1 (10 ounce) can

5. Frozen, cooked Southwestern-seasoned chicken strips, thawed and chopped - 1 (9 ounce) package

6. Milk - 2 cups

7. Shredded reduced-fat Cheddar cheese - 1 cup

8. Tortilla chips - ¾ cup

How to cook deliciously - Easy Cheesy Chicken Enchilada Soup

1. Stage

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. Stage

Ladle into bowls and top individual servings with tortilla chips.