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Open-a-Can - Easy Chicken Tortilla Cheese Soup

Here's how you make Open-a-Can - Easy Chicken Tortilla Cheese Soup
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  • Servings: 9
  • Prep: 10m
  • Cook: 15m
    • The following recipe serves 9 people.

Ingredients

The ingredients are:
  • 1 (10.75 ounce) can of condensed Nacho Cheese Soup, undiluted
  • 1 (10.75 ounce) can of condensed Cheddar Cheese Soup, undiluted
  • 2 (10.75 ounce) cans evaporated milk
  • 1 (15 ounce) can green chile enchilada sauce, (mild, medium or hot)
  • 1 (8 ounce) bottle picante or chunky salsa sauce, (mild, medium or hot)
  • 1 (16 ounce) bag frozen fajita chicken strips
  • 1 (16 ounce) can Mexicorn, drained
  • 1 (8 ounce) bag shredded Mexican cheese blend
  • Salt and pepper
  • 1 (16 ounce) bag tortilla chips, crushed coarsely
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Combine all ingredients except the shredded cheese and tortilla chips in crock pot (for all day cooking) or a large pot on the stove over medium then low heat (if you want to finish quickly). Cook until just at a low simmer.

  • Step 2: When soup chicken base appears to be hot enough stir in all of the cheese until melted. Add salt and pepper. Serve in bowls. Top with crushed tortilla chips.

We hope you enjoy this recipe!

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