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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 5 |
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Rose Mary Corbett gives canned soup a zesty touch with spicy tomatoes, canned corn and shredded cheese. I like to serve this creamy soup with a loaf of crusty bread or tortilla chips, she writes from her home in Johnson City, Tennessee. Ingredients:
1 can (10-3/4 ounces) condensed chicken noodle soup, undiluted |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1 can (10 ounces) diced tomatoes and green chilies |
1 can (7 ounces) white or shoepeg corn, drained |
1 cup (4 ounces) shredded monterey jack cheese |
1/2 cup water |
Directions:
1. In a large saucepan combine all ingredients. Cook and stir for 5 minutes or until cheese is melted. Yield: 5 servings.
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