With chicken, cheese, and enchilada sauce, transform cream of chicken soup into a fiesta of flavors. Olé!
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 (10.5 ounce) cans condensed, 98% fat-free cream of chicken soup with 30% less sodium
- 1 (15.25 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
- ¾ cup tortilla chips
Instructions
- 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.
- Ladle into bowls and top individual servings with tortilla chips.
Nutrition Facts
| Calories | 348 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 56 mg |
| Dietary Fiber | 8 g |
| Protein | 24 g |
| Saturated Fat | 4 g |
| Sodium | 1739 mg |
| Sugars | 7 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
My husband really enjoyed it. I thought it was a little light on the enchilada sauce flavor and a little too much on the cream of chicken soup flavor. I may make it again. I’ll add taco seasoning and salt, and additional enchilada sauce.
I love finding delicious and quick dump recipes like this! I expected it to need more seasoning but it was fine as written. I ended up adding a bit of garlic powder and cumin just because, which was a nice addition, but it would have still been yummy without it.