Easy Cheesy Chicken Enchilada Soup

  4.0 – 2 reviews  • Chicken

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

  1. 2 (10.5 ounce) cans condensed, 98% fat-free cream of chicken soup with 30% less sodium
  2. 1 (15.25 ounce) can yellow corn, drained
  3. 1 (15 ounce) can black beans, rinsed and drained
  4. 1 (10 ounce) can enchilada sauce (such as Old El Paso®)
  5. 1 (9 ounce) package frozen, cooked Southwestern-seasoned chicken strips, thawed and chopped
  6. 2 cups milk
  7. 1 cup shredded reduced-fat Cheddar cheese
  8. ¾ cup tortilla chips

Instructions

  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.

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

Amy Baird
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.
Chase Steele
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.

 

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