CHEESY CHICKEN ENCHILADA SOUP
2 cans (10 3/4 oz each) condensed 98% fat-free cream of chicken soup with 30% less sodium
1 can (10 oz) Old El Paso® enchilada sauce
2 cups milk
1 cup shredded reduced-fat Cheddar cheese (4 oz)
2 cups chicken, cooked and cut into small pieces
2 cups frozen corn
Crushed tortilla chips
1. In 3-quart saucepan, mix chicken soup, enchilada sauce, milk, and cheese.
2. In a skillet cook chicken pieces and season as desired with taco seasoning. (We also used a little bit of chipotle seasoning.)
3. Add cooked chicken and frozen corn to soup mixture.
4. Cook over medium heat, stirring occasionally, until thoroughly heated and cheese is melted. Top individual servings with tortilla chips.