As I have mentioned before, we’ve really been on a soup kick here lately. I love that they are so simple and can last often times for more than one meal. I tried out this new recipe and my husband just loved it! It has some spice with the green chilies, taco seasoning, and cheese, and then it’s got some ‘southwest’ to it with the corn, cilantro, and chicken. I served it with more fresh cilantro, tortillas chips, and cheese on top. Why not add more cheese? 🙂 Avocado would be another delicious garnish to add.
Cheesy Chicken Southwestern Soup
Author: Molly
Recipe type: soup
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
- 2 chicken breasts or 2 cups
- 15 oz. Tostitos Salsa con Queso
- 10.5 oz soup; Cream of Potato
- 1 c. sour cream
- 1¾ c. chicken broth
- 2 oz. green chilies
- 2 c. frozen corn
- 1 packet taco seasoning
- ¼ c. chopped fresh cilantro
- tortilla chips
Instructions
- Preheat oven to 350 degrees.
- Sprinkle salt and pepper on each side of the chicken and place in a baking dish.
- Cover with foil and bake for 30 minutes.
- Remove from oven, and shred meat with a fork. Set aside.
- In a large pot over medium heat, add the salsa con queso, cream of potato soup, sour cream, and chicken broth. Whisk to combine.
- Switch to a wooden spoon and stir in the chilies, corn, taco seasoning, cilantro, and chicken.
- Bring to a simmer and serve or keep on low for an hour or two.
- Serve with tortilla chips.
- Store in sealed container for up to 1 week. Do not freeze.
