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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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My husband and I are retired, but I still look for shortcut recipes like this one I received from a great-niece, writes Modie Phillips of Lubbock, Texas. You'll likely have the majority of ingredients for this colorful soup in your pantry, Mary notes. To save time, I start warming the canned ingredients on the stove while I cube the cheese. Ingredients:
1 can (15-1/4 ounces) whole kernel corn, drained |
1 can (15 ounces) pinto beans, rinsed and drained |
1 can (14-1/2 ounces) chicken broth |
1 can (10 ounces) diced tomatoes and green chilies, undrained |
1 can (10 ounces) premium chunk white chicken, drained |
1 can (4 ounces) chopped green chilies |
1 pound process american cheese (velveeta), cubed |
crushed tortilla chips, optional |
Directions:
1. In a 3-qt. saucepan, combine the first seven ingredients. Cook and stir until cheese is melted. Garnish with tortilla chips if desired. Yield: 6-8 servings (2 quarts).
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