Queso Bravo® Cheese Dip Chicken Enchilada Soup

Yield: 22 servings | Serving Size: 6 ounces

1 (5-pound) pouch | Land O Lakes® Queso Bravo® Cheese Dip with Jalapeños and Red Peppers, Yellow ^*
2 cups | Low-sodium chicken stock
3 ¹/₄ cups | Canned petite diced tomatoes in juice, undrained
1 cup | Masa harina

*LAND O LAKES® Queso Bravo™ Cheese Dip with Jalapeños, White

STEP 1

Combine all ingredients in large saucepan. Cook, stirring occasionally, until heated to 165°F. Hold warm until service.

STEP 2

Serve soup topped with jalapeños and tortilla strips as desired.

STEP 3

If serving for take-out, place soup in heat-safe to-go container, and jalapeños and tortilla strips in separate container.

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