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Cheesy Chicken Enchilada Soup

  • Prep 20 min
  • Total 20 min
  • Servings 6
  • Pinterest
    1K
  • Print
    5K
  • Save
    1K
  • Facebook
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Turn up the heat (just a little) with this flavorful and hearty soup—ready in just 20 minutes!—inspired by a family-favorite Mexican dish. Get creative and make it your own with toppings like tortilla chips, jalapeños and cilantro. MORE + LESS -

Ingredients

Soup

1
can (10 3/4 oz) condensed cream of chicken soup
1
can (10 oz) Old El Paso™ enchilada sauce
2
cups milk
1
can (4.5 oz) Old El Paso™ chopped green chiles
2
cups chopped deli rotisserie chicken
1
can (15 oz) black beans, drained, rinsed
2
cups shredded Mexican cheese blend (8 oz)

Toppings, if desired

Crushed tortilla chips, chopped fresh cilantro, sliced green onions, diced tomatoes, diced jalapeño chiles

Steps

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  • 1
    In 3-quart saucepan, mix condensed soup, enchilada sauce, milk, chiles, chicken, black beans and 1 cup of the shredded cheese.
  • 2
    Cook over medium heat about 15 minutes, stirring occasionally, until thoroughly heated and cheese is melted. Top individual servings with remaining cheese and desired toppings.

Expert Tips

For an extra spicy kick, use shredded pepper Jack cheese in place of Mexican cheese blend.

Leftover shredded cooked chicken can be substituted for deli rotisserie chicken in this recipe.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
180
% Daily Value
Trans Fat
1/2g
% Daily Value*:
Vitamin A
15%
15%
Exchanges:
Free
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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