Ingredients
6
6 servings
- •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
- •0.5 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
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 410
- Carbohydrate: 26g
- Fat: 24g
- Fiber: 2g
- Protein: 21g
- Sugar: 3g
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