Lunch: Cheesy Chicken Enchilada Soup
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.
Ingredients
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)
Instructions
In 3-quart saucepan, mix condensed soup, enchilada sauce, milk, chiles, chicken, black beans and 1 cup of the shredded cheese.
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.
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Nutrition Facts
Serving Size: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
