Open-a-Can - Easy Chicken Tortilla Cheese Soup
Created by lazyDaisy on September 2, 2012
- Servings: 9
- Prep Time: 10m
- Cook Time: 15m
- Recipe #6376
Ingredients
- 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
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.