5 minute nacho cheese soup
I found a quick go to recipe and make it for myself quite often. Then the other day when making it I had some leftover rice and Velveeta and wanted to combine it with one can of chicken and rice soup and a can of rotel tomatoes. The result was a fabulous and fast soup that tastes like you really fussed over it. If you like that little kick in your soup then this recipe is sure to please. This soup can thicken up if leftover night and you can easily use some chicken broth to thin it as necessary!
prep time
5 Min
cook time
5 Min
method
Microwave
yield
2-4 serving(s)
Ingredients
- 1 can chicken and rice soup, progresso
- 1 can rotel tomatoes, mild
- 1 cup white or brown rice, leftover
- 4 ounces velveeta cheese, cubed
How To Make 5 minute nacho cheese soup
-
Step 1Combine the soup, tomatoes, rice and Velveeta cheese, in a 2 quart microwave bowl. Heat on high and stir often until cheese is melted. Serve hot
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cream Soups
Category:
Other Soups
Tag:
#Quick & Easy
Ingredient:
Vegetable
Method:
Microwave
Culture:
American
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