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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A really easy and affordable quick meal that leaves lots of room for individual creativity. This is a big hit with my singer friends when they are sick. Its like a spicy chicken soup. You can also leave out the cheese and chips if you are trying for something light... Ingredients:
2 (19 ounce) cans chicken and wild rice soup (i prefer progresso) |
1 (10 ounce) can diced tomatoes with mild green chilies |
1 cup sharp cheddar cheese, shredded |
6 ounces tortilla chips, crushed |
Directions:
1. Puree the tomatoes in a blender or food processor.
2. Pour soup and tomatoes into a stockpot and warm over medium heat.
3. To serve, top with chips and cheese.
4. I make this with a number of possible variations- some good additions are: shredded cooked chicken thighs or breasts, sour cream, black beans, black olives, a can of mexi-corn, sliced avocados, other varieties of cheese, chopped green onions.
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