Lunch

Enchilada Soup is for Lunch.

Enchilada Soup takes several minutes to prepare.

Enchilada Soup takes several minutes to cook.

Enchilada Soup makes 6 servings.

The ingredients for Enchilada Soup are:

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 (Optional: Not in calculation)

Here is how you make Enchilada Soup:

In 3-quart saucepan, mix all ingredients except tortilla chips.Cook over medium heat, stirring occasionally, until thoroughly heated and cheese is melted. Top individual servings with tortilla chips.Serving Size: Makes 6 cups Number of Servings: 6Recipe submitted by SparkPeople user CJEANENE03.

The nutritional information for Enchilada Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 197.8

• Total Fat: 9.5 g
• Cholesterol: 29.6 mg
• Sodium: 1,074.7 mg
• Total Carbs: 13.3 g
• Dietary Fiber: 0.4 g
• Protein: 13.9 g

Enchilada Soup is Mexican cuisine.