Turn creamy canned soup into a hearty meal. Use frozen chicken preseasoned with Southwestern spices and canned enchilada sauce for satisfying flavor.

• 2 cans (10¾ ounces each) condensed 98% fat-free cream of chicken soup with 30% less sodium
• 1 can (10 ounces) Old El Paso enchilada sauce
• 2 cups milk
• 1 cup shredded reduced-fat Cheddar cheese (4 oz)
• 1 package (9 ounces) frozen cooked southwestern-flavored chicken strips, thawed, chopped (2 cups)
• ¾ cup crushed tortilla chips

1. In 3-quart saucepan, mix all ingredients except tortilla chips.
2. Cook over medium heat, stirring occasionally, until thoroughly heated and cheese is melted. Top individual servings with tortilla chips.