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

Change

Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

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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