How to Make Easy Cheesy Chicken Enchilada Soup - A Step-by-Step Guide

Are you craving a warm and comforting meal that’s easy to make and bursting with flavor? Look no further than this Easy Cheesy Chicken Enchilada Soup recipe. Packed with tender chicken, savory enchilada sauce, and gooey melted cheese, this soup is sure to hit the spot on a chilly evening.

With just a few simple ingredients and minimal prep work, this soup comes together in no time, making it perfect for a busy weeknight or lazy weekend. Plus, it’s a great way to use up any leftover ro...

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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
  • ¾ cup tortilla chips

Information

  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Servings: 6
  • Yield: 6 servings

  • Mix condensed soup, corn, black beans, enchilada sauce, chicken, milk, and Cheddar cheese together in a 3-quart saucepan. Cook over medium-low heat, stirring occasionally, until heated through and cheese is melted, about 10 minutes.
  • Ladle into bowls and top individual servings with tortilla chips.
  • Nutrition

    348 cal.

    • Total Fat: 10g
    • Saturated Fat: 4g
    • Cholesterol: 56mg
    • Sodium: 1739mg
    • Total Carbohydrate: 44g
    • Dietary Fiber: 8g
    • Total Sugars: 7g
    • Protein: 24g
    • Vitamin C: 6mg
    • Calcium: 219mg
    • Iron: 3mg
    • Potassium: 585mg