Betty Crocker's cheesy chicken enchilada soup is one enchilada soup recipe. The recipe makes six servings, takes just 20 minutes to prepare and uses canned soup for simplicity.
To prepare the soup, combine one 10-ounce can of enchilada sauce, 2 cups milk, 1 cup reduced-fat shredded cheddar cheese and two 10.75-ounce cans of 98 percent fat free cream of chicken soup in a 3-quart saucepan. Thaw and chop one 9-ounce package of frozen cooked Southwest-style chicken strips, and throw the strips into the saucepan. Cook over medium heat until the cheese is melted and the soup is thoroughly heated, stirring occasionally. Place the warm soup into individual serving bowls, and disperse 3/4 cup crushed tortilla chips evenly on top of the bowls of enchilada soup. Use multicolored tortilla chips for added visual appeal.
Each serving has 260 calories, 11 grams of fat, 45 milligrams of cholesterol, 1,100 milligrams of salt and 19 grams of protein. Serve the soup by itself or alongside Southwest-style cornbread, and experiment with different toppings such as shredded mozzarella cheese, jalapenos, olives or a dollop of sour cream. Also try adding a can of black beans or a packet of taco seasoning to the soup. For a spicier soup, add some extra enchilada sauce.