Description
Experience the ultimate comfort with this creamy, vibrant soup that perfectly balances hearty chicken with the zesty kick of southwestern spices. By utilizing a clever shortcut with prepared salsa con queso and creamy potato soup, you can create a restaurant-quality meal in under an hour. It is a family-friendly dish that turns everyday ingredients into a decadent, savory experience, best served with crunchy tortilla chips for a delightful texture contrast.
Ingredients
3 large boneless skinless chicken breasts
Salt and black pepper to taste
15 ounces Tostitos Salsa Con Queso
10.5 ounces canned cream of potato soup
1 cup sour cream
1 3/4 cups chicken broth
1 cup golden corn kernels
1/2 cup diced green chiles
Tortilla chips for serving
Instructions
Preheat your oven to 400°F (200°C).
Season chicken breasts with salt and pepper and bake for 20-25 minutes until cooked through; once cooled, shred the chicken using two forks.
In a large pot over medium heat, combine the salsa con queso, cream of potato soup, chicken broth, corn, and green chiles.
Stir the mixture continuously until well combined and heated through.
Fold in the shredded chicken and the sour cream, simmering on low heat for 5-10 minutes to allow flavors to meld.
Serve warm in bowls, topped generously with crunchy tortilla chips.
Notes
Adjust the thickness of the soup by adding more or less chicken broth depending on your preference. For extra spice, garnish with diced jalapeños or red pepper flakes. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 6g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg