Cheesy Chicken Tortilla Soup
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1 bag(s)tortilla soup mix (8.8 oz)
1 bag(s)kroger frozen 3 pepper & onion blend (12 oz)
1 jar(s)salsa con queso (15 oz)
3 can(s)chunk white chicken (5 oz) do not drain!
How to Make Cheesy Chicken Tortilla Soup
- Bring the six cups of water to a boil. Add the soup mix. Return to a boil, then reduce to medium to low heat and simmer for 15 minutes stirring occasionally.
- After 15 minutes, stir in the frozen peppers and onions and the jar of queso. Open the cans of chicken and mash them with a fork to break them up. Add the chicken and the liquid to the other ingredients.
- Continue cooking on medium to low heat until all the cheese is incorporated, the beans are tender, and the veggies are heated through.