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Chicken Enchilada Soup

Turn creamy canned soup into a hearty meal. Use frozen chicken preseasoned with Southwestern spices and canned enchilada sauce for satisfying flavor.
6 Servings - 20 min - bettycrocker.com
Servings:6  | Calories:375 | Total Fat:22g  | Chol:47mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 22g
34 %
Sat Fat 8g
40 %
Total Carb 27g
9 %
Fiber 2g
8 %
Sugars 8g
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Cholesterol 47mg
16 %
Sodium 1439mg
60 %
Protein 17g
34 %
Calories:
31% Chicken strips
27% Others combined
22% Cream of chicken soup
18% Shredded reduced-fat Cheddar cheese
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

2 cans (10 3/4 oz each) condensed 98% fat-free cream of chicken soup with 30% less sodium
1 can (10 oz) Old El Paso enchilada sauce
2 cups milk
1 cup shredded reduced-fat Cheddar cheese (4 oz)
1 package (9 oz) frozen cooked southwestern-flavored chicken strips, thawed, chopped (2 cups)
3/4 cup crushed tortilla chips

Directions : View recipe directions on bettycrocker.com

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