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Southwest Chicken and Rice Soup

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“This is a very quick and easy recipe from the Kraft people. You can whip this up for lunch in just minutes. Kraft suggests that, if you wish, you can top the bowls of soup with two tablespoons chopped green pepper or corn along with a generous helping of cheese. Or almost any other cooked or raw vegetable, I would imagine. A couple tablespoons of leftover cooked chicken can also be added in.”
READY IN:
6mins
SERVES:
3
UNITS:
US

Ingredients Nutrition

  • 1 (10 3/4 ounce) cancondensed chicken rice soup
  • 1 soup can water
  • 14 cup thick 'n' chunky salsa
  • 6 tablespoons shredded cheddar cheese

Directions

  1. Heat soup as directed on label with water.
  2. Stir in salsa.
  3. To Serve: Top each serving with two tablespoons cheese.

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