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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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A restaurant-style soup starting with a can? It's possible with this creamy, comforting soup. Dana Rood, Oreana, IL Ingredients:
2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted |
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted |
2 cups 2% milk |
1 can (14-1/2 ounces) reduced-sodium chicken broth |
1 can (11 ounces) mexicorn, drained |
1 package (9 ounces) ready-to-serve roasted chicken breast strips, chopped |
1 can (4 ounces) chopped green chilies |
3 flour tortillas (8 inches), cut into 2-inch x 1/2-inch strips |
1 cup (4 ounces) shredded cheddar cheese |
additional shredded cheddar cheese, optional |
Directions:
1. In a large saucepan, combine the soups, milk and broth. Heat through, stirring frequently. Add the corn, chicken and chilies; bring to a boil. Stir in tortilla strips. Reduce heat; simmer, uncovered, for 5 minutes. Stir in cheese until melted. Sprinkle each serving with additional cheese if desired. Yield: 10 servings (2-1/2 quarts).
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