Easy Cheesy Chicken Enchilada Soup Recipe

Ingredients

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

Directions

1. In a 3-quart saucepan, combine the condensed soup, corn, black beans, enchilada sauce, chicken, milk, and Cheddar cheese.
2. Place the saucepan over medium-low heat and cook, stirring occasionally, until the soup is heated through and the cheese has melted. This should take about 10 minutes.
3. Once ready, ladle the soup into bowls.
4. Top each serving with a generous portion of tortilla chips for a crispy finish.

Nutrition Facts (per serving)

Nutrition Breakdown

• Total Fat: 10g (13% DV)
• Saturated Fat: 4g (19% DV)
• Cholesterol: 56mg (19% DV)
• Sodium: 1739mg (76% DV)
• Total Carbohydrate: 44g (16% DV)
• Dietary Fiber: 8g (28% DV)
• Total Sugars: 7g
• Protein: 24g (48% DV)
• Vitamin C: 6mg (7% DV)
• Calcium: 219mg (17% DV)
• Iron: 3mg (14% DV)
• Potassium: 585mg (12% DV)