“This is a favorite in our house. It is SO simple and yummy! I have served this many times for friends and family and it is always a hit. Delicious too if you're Vegan (omit chicken and use vegetable stock.)”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 32 ounces chicken stock
  • 3 (10 3/4 ounce) cans Campbell's cheddar cheese soup
  • 1 (20 ounce) container refrigerated taco sauce with seasoned shredded chicken
  • 2 (16 ounce) jars salsa
  • 2 (14 ounce) cans corn
  • 2 tablespoons chili powder
  • 2 cups cheddar cheese
  • flour tortilla, strips (optional)
  • sour cream (optional)

Directions

  1. Add cheese soup to a large stock pot.
  2. Slowly stir in chicken stock. (you can do this fast or slow. I said slow for initial appearance, otherwise the cheese soup looks really lumpy. I promise it will all mix together nicely after it simmers.).
  3. Add chicken, salsa, corn, chili powder, and 1 1/2 cups cheddar.
  4. Simmer for 30 minutes, stirring occassionaly.
  5. Serve in bowl and top with shredded cheese, tortilla strips* and sour cream*.

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