Cheesy Chicken Enchilada Soup

By jackiemo

Betty Crocker rtecipe

Ingredients

• 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)
• 1 package (9 oz) frozen cooked southwestern-flavored chicken strips, thawed, chopped (2 cups)
• 3/4 cup crushed tortilla chips

Preparation

Step 1

1.In 3-quart saucepan, mix all ingredients except tortilla chips.
2.Cook over medium heat, stirring occasionally, until thoroughly heated and cheese is melted. Top individual servings with tortilla chips.