Leftover Cheesy Chicken Enchilada Soup

Put leftover chicken and rice to good use in this spicy chicken enchilada soup that's ready to warm you up in under 30 minutes.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 410 Calories

Ingredients

• 20 fluid ounces chicken broth
• 1 (10 ounce) can hot enchilada sauce
• 1 teaspoon Southwest seasoning
• 2 cups shredded Cheddar-Monterey Jack cheese blend, divided
• 1 cup cooked brown rice
• 1 cup whole kernel corn, drained
• 18 tortilla chips
• 2 (10.5 ounce) cans condensed Cheddar cheese soup (such as Campbell's®)
• 0.5 pound shredded cooked rotisserie chicken

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Remove from the heat and ladle into bowls. Top each bowl with remaining cheese and 3 tortilla chips.