LEFTOVER CHEESY CHICKEN ENCHILADA SOUP

Leftover Cheesy Chicken Enchilada Soup image

Simple and easy to prepare. A cheesy and spicy chicken enchilada soup that is really comforting on a winter day.

Provided by bprimeau

Time 25m

Yield 6

Number Of Ingredients 9

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
½ 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

Steps:

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.

Nutrition Facts : Calories 409.6 calories, Carbohydrate 26 g, Cholesterol 84.8 mg, Fat 23.7 g, Fiber 2.3 g, Protein 21.4 g, SaturatedFat 13.5 g, Sodium 1489.4 mg, Sugar 2.8 g