Nacho Chicken Soup
Why I Love This Recipe
I put this in the crockpot this morning, using diced tomatoes with chiles,
and salsa verde soup because I couldn't find the nacho cheese soup. The
chicken breasts were so tender that I put a tortilla on my plate, a chicken
breast on that, mashed it with a fork to flatten it, added sour cream,
refried beans, shredded cheese and onion. We ate the chicken "burrito
style" and it was wonderful!
Ingredients You'll Need
2 cans (11 oz each) condensed nacho cheese soup
3 1/2 cups 1% lowfat milk
1 box (12 oz) frozen mashed winter squash
1 can (14 1/2 oz) zesty diced tomatoes with mild green chilies
1 lb skinned, boned chicken breasts
Garnish:
Sliced scallions
Serve with oven-baked tortilla chips.
Directions
Serves: 4
Serve with oven-baked tortilla chips.
2 cans (11 oz each) condensed nacho cheese soup
3 1/2 cups 1% lowfat milk
1 box (12 oz) frozen mashed winter squash
1 can (14 1/2 oz) zesty diced tomatoes with mild green chilies
1 lb skinned, boned chicken breasts
Garnish:
Sliced scallions
1. Whisk soup and milk in a 3-qt saucepan until smooth. Stir in frozen squash. Bring to a gentle boil over medium-high heat, stirring often and breaking up squash as it thaws. Stir in tomatoes.
2. Cut chicken in bite-size pieces, add to soup and cook, stirring 3 to 4 minutes until chicken is cooked through. Serve sprinkled with scallions.
Per serving: 450 cal, 41 g pro, 40 g car, 5 g fiber, 14 g fat (6 g saturated fat), 93 mg chol, 1,618 mg sod
I put this in the crockpot this morning, using diced tomatoes with chiles,
and salsa verde soup because I couldn't find the nacho cheese soup. The
chicken breasts were so tender that I put a tortilla on my plate, a chicken
breast on that, mashed it with a fork to flatten it, added sour cream,
refried beans, shredded cheese and onion. We ate the chicken "burrito
style" and it was wonderful!
