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Ingredients
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2 (10.5 ounce) cans condensed Cheddar cheese soup (such as Campbell's®)
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20 fluid ounces chicken broth
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1 (10 ounce) can hot enchilada sauce
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1 teaspoon Southwest seasoning
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½ pound shredded cooked rotisserie chicken
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2 cups shredded Cheddar-Monterey Jack cheese blend, divided
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1 cup cooked brown rice
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1 cup whole kernel corn, drained
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18 tortilla chips
Directions
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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.
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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.
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Remove from the heat and ladle into bowls. Top each bowl with remaining cheese and 3 tortilla chips.
Nutrition Facts (per serving)
410 | Calories |
24g | Fat |
26g | Carbs |
21g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 410 | |
% Daily Value * | |
Total Fat 24g | 30% |
Saturated Fat 14g | 68% |
Cholesterol 85mg | 28% |
Sodium 1489mg | 65% |
Total Carbohydrate 26g | 9% |
Dietary Fiber 2g | 8% |
Total Sugars 3g | |
Protein 21g | 43% |
Vitamin C 4mg | 4% |
Calcium 51mg | 4% |
Iron 1mg | 5% |
Potassium 212mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.