Cheesy chicken enchilada soup
Preparation time: 40 min
2 cans (10 3/4 oz each) condensed 98% fat-free cream of chicken soup
1 can (10 oz) enchilada sauce
2 cups milk
1 cup shredded reduced-fat Cheddar cheese (4 oz)
1 package (9 oz) frozen cooked southwestern-seasoned chicken breast strips, thawed, chopped (2 cups)
3/4 cup crushed tortilla chips
1. In 3-quart saucepan, mix all ingredients except tortilla chips. Cook over medium heat, stirring occasionally, until thoroughly heated and cheese is melted.
2. Top each serving with tortilla chips.