Cheesy Chicken Enchilada Soup: The Perfect Leftover Recipe

Name: Cheesy Chicken Enchilada Soup: The Perfect Leftover Recipe
Total time: 25 mins
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; 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

Quick, easy, cheesy, and spicy! This comforting chicken enchilada soup recipe is perfect for a cozy winter meal.

Total time25 mins
Prep time15 mins
Cook time10 mins
Yield6 servings, 6

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Servings

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
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

In a large pot over medium-high heat, whisk together condensed soup, chicken broth, enchilada sauce, and Southwest seasoning until smooth, about 5 minutes.
Stir in chicken, 1 1/4 cups Cheddar-Monterey Jack cheese, cooked rice, and corn. Mix well. Reduce heat to low and simmer until heated through and cheese is melted, about 5 minutes.
Remove from heat and serve into bowls. Garnish each bowl with remaining cheese and 3 crushed tortilla chips.

Nutrition

Calories: 410 kcal
Fat Content: 24 g
Fiber Content: 2 g
Sugar Content: 3 g
Sodium Content: 1489 mg
Protein Content: 21 g
Cholesterol Content: 85 mg
Carbohydrate Content: 26 g
Saturated Fat Content: 14 g
Unsaturated Fat Content: 0 g