Easy Cheesy Chicken Enchilada Soup

Name: Easy Cheesy Chicken Enchilada Soup
Total time: 20
Yield: 6
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; 0.75 cup tortilla chips

Recipe by edlong1121 from allrecipes.com

Lunch 20 Mins.

Ingredients

6 servings

•

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
•

0.75 cup tortilla chips

Instructions

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.