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

If you're looking for a delicious and comforting way to use up leftover chicken, then this Leftover Cheesy Chicken Enchilada Soup recipe is just what you need. This hearty and flavorful soup is the perfect way to repurpose leftover chicken into a new and exciting meal that the whole family will love.

This recipe takes the classic flavors of chicken enchiladas and transforms them into a creamy and cheesy soup that's perfect for a cozy night in. With the addition of tender chicken, bold...

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Ingredients

  • 2 (10.5 ounce) cans condensed Cheddar cheese soup (such as Campbell's®)
  • 20 fluid ounces chicken broth
  • 1 (10 ounce) can hot enchilada sauce
  • 1 teaspoon Southwest seasoning
  • ½ pound shredded cooked rotisserie chicken
  • 2 cups shredded Cheddar-Monterey Jack cheese blend, divided
  • 1 cup cooked brown rice
  • 1 cup whole kernel corn, drained
  • 18 tortilla chips

Information

  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Servings: 6
  • Yield: 6 servings

  • Combine condensed soup, chicken broth, enchilada sauce, and Southwest seasoning in a large pot over medium-high heat. Whisk for about 5 minutes until smooth.
  • Add chicken, 1 1/4 cups Cheddar-Monterey Jack cheese, cooked rice, and corn. Mix until well combined. Reduce heat to low and cook until heated through and cheese is melted, about 5 minutes.
  • Remove from the heat and ladle into bowls. Top each bowl with remaining cheese and 3 tortilla chips.
  • Nutrition

    410 cal.

    • Total Fat: 24g
    • Saturated Fat: 14g
    • Cholesterol: 85mg
    • Sodium: 1489mg
    • Total Carbohydrate: 26g
    • Dietary Fiber: 2g
    • Total Sugars: 3g
    • Protein: 21g
    • Vitamin C: 4mg
    • Calcium: 51mg
    • Iron: 1mg
    • Potassium: 212mg