Leftover Cheesy Chicken Enchilada Soup

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Simple and easy to prepare. A cheesy and spicy chicken enchilada soup that is really comforting on a winter day.

Submitted by bprimeau

Updated on February 9, 2022

3

Prep Time:

15 mins

Cook Time:

10 mins

Total Time:

25 mins

Servings:

6

Yield:

6 servings

Jump to Nutrition Facts

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

Directions

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 Facts (per serving)

410	Calories
24g	Fat
26g	Carbs
21g	Protein

Nutrition Facts
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.

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