Leftover Cheesy Chicken Enchilada Soup

By bprimeau

4.0 / 5

15min

10min

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2 (10.5 ounce) cans condensed Cheddar cheese soup (such as Campbell's®)
20 fluid ounces chicken broth
1 (10 ounce) can hot enchilada sauce
1 teaspoon Southwest seasoning
½ pound shredded cooked rotisserie chicken
2 cups shredded Cheddar-Monterey Jack cheese blend divided
1 cup cooked brown rice
1 cup whole kernel corn drained
18 tortilla chips