Ok, so the picture is not good, but the soup tasted great. I made this soup a couple weeks ago. It was one of our ROTWs. It is a "light" recipe, but it is not lacking in flavor AT ALL. My entire family loved it, even my very picky husband and children. I did make a couple of changes to the recipe. I'll put those in Italic.| 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(I used the next size up, I believe 14 oz) | ||
| 2 | cups milk | ||
| 1 | cup shredded reduced-fat Cheddar cheese (4 oz) | ||
| 1 | package (9 oz) frozen cooked southwestern-seasoned chicken breast strips, thawed, chopped (2 cups)(I could only find this in the lunch meat section, not frozen) | ||
| 3/4 | cup crushed tortilla chips |
| 1. | In 3-quart saucepan, mix all ingredients except tortilla chips. Cook over medium heat, stirring occasionally, until thoroughly heated and cheese is melted. | |||||
| 2. | Top individual servings with tortilla chips. |
I also mixed in about 1/2 cup of salsa while the soup was heating up.
Recipe courtesy of BettyCrocker.com
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