Cheesy chicken enchilada soup


Cheesy chicken enchilada soup

Servings: 6

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.



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