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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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5 ingredients and 15 minutes later, you have a delicious nacho soup loaded with color and flavor! I got this recipe from a woman's day magazine a long time ago and it is so easy. I like to crush tortilla chips in it for a little crunch and garnish with sliced scallions. Ingredients:
2 (11 ounce) cans condensed nacho cheese soup |
3 1/2 cups 1% low-fat milk |
1 (12 ounce) box frozen mashed winter squash |
1 (14 1/2 ounce) can zesty diced tomatoes with mild green chilies |
1 lb boneless skinless chicken breast |
Directions:
1. Whisk soup (2 11 oz. cans)and milk in a large saucepan until smooth. Stir in frozen squash.
2. Bring to a gentle boil over medium heat, stirring often and breaking up squash as it thaws. Stir in tomatoes.
3. Cut chicken into bite-sized pieces, add to soup and cook, stirring 5 minutes until chicken is cooked through.
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