Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
Servings:
6
Yield:
6 servings
Ingredients
Directions
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.
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.
Remove from the heat and ladle into bowls. Top each bowl with remaining cheese and 3 tortilla chips.
Nutrition Facts (per serving)
410
Calories
24g
Fat
26g
Carbs
21g
Protein
