cheesy chicken tortilla soup
We love most any kind of hot soup or stew on a cold winter day. One day I forgot to pull out something for dinner and this happy accident was the result of a trip to Big Lots to find things I could use to turn 3 cans of chunk chicken and a bag of frozen vegetables into a meal. Apparently with $5, a jar of salsa con queso, and a bag of tortilla soup mix, you can turn all that into what my daughter calls "liquid taco."
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yield
6 serving(s)
cook time
30 Min
method
Stove Top
Ingredients For cheesy chicken tortilla soup
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6 cwater
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1 bagtortilla soup mix (8.8 oz)
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1 bagkroger frozen 3 pepper & onion blend (12 oz)
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1 jarsalsa con queso (15 oz)
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3 canchunk white chicken (5 oz) do not drain!
How To Make cheesy chicken tortilla soup
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1Bring 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.
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2After 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.
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3Continue cooking on medium to low heat until all the cheese is incorporated, the beans are tender, and the veggies are heated through.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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