Prep 5 mins
Cook 10 mins
This is my version of Creamy Cheese Bowl from my Campbell's Cooking with Soup cookbook. This can be topped with a few croutons and/or served with a nice cornbread/muffin and a salad for a quick, easy and light meal.
- 304.75 g can condensed cream of chicken soup
- 414.03 ml water
- 118.29 ml shredded monterey jack and cheddar cheese blend
- 29.58 ml white wine
- garlic (fresh or powder)
- Combine all ingredients in heavy, medium-sized saucepan.
- Heat slowly until cheese melts, stirring often.
An excellent and quick soup recipe. The only thing I did different was use pepper jack rather than jack cheese. This went very well with Darcie's Green Pepper Sandwiches, another Cindy Lynn recipe. Thanks again for the recipe.
I thought this was a good recipe for quick soup. I added baked potatos and more cheese to it, because it was just a little too runny for me. Thanks again.