Nacho Chicken Soup
CATEGORIES
INGREDIENTS
  • 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
  1. Serves: 4
  2. Serve with oven-baked tortilla chips.
  3. 2 cans (11 oz each) condensed nacho cheese soup
  4. 3 1/2 cups 1% lowfat milk
  5. 1 box (12 oz) frozen mashed winter squash
  6. 1 can (14 1/2 oz) zesty diced tomatoes with mild green chilies
  7. 1 lb skinned, boned chicken breasts
  8. Garnish:
  9. Sliced scallions
  10. 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.
  11. 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.
  12. 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
  13. I put this in the crockpot this morning, using diced tomatoes with chiles,
  14. and salsa verde soup because I couldn't find the nacho cheese soup. The
  15. chicken breasts were so tender that I put a tortilla on my plate, a chicken
  16. breast on that, mashed it with a fork to flatten it, added sour cream,
  17. refried beans, shredded cheese and onion. We ate the chicken "burrito
  18. style" and it was wonderful!
RECIPE BACKSTORY
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!