Easy Southwestern Chicken-Tomato Soup

  • 32 oz. box Roasted Red Pepper and Tomato Soup
  • 1 cup frozen corn
  • 4 0z. can diced green chiles (my husband thought there were a few too many, so adjust to taste, if desired)
  • 1 cup diced or shredded cooked chicken
  • 1 cup shredded cheddar cheese
  • crushed tortilla chips, optional

Combine soup, corn and diced green chiles in a 3 quart saucepan.  Heat the soup on medium and bring to a simmer.  Add the chicken.  Reduce heat to low, and slowly stir in the shredded cheese to melt.  Serve with a sprinkling of crushed tortilla chips on top, if desired.

Serves 2 – 3

Recipe by From Scratch at https://fromscratchblog.com/2011/01/08/southwestern-tomato-soup.