Total Time
40mins
Prep 10 mins
Cook 30 mins

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.)

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*.

Reviews

(1)
Most Helpful

This recipe is excellent. I love cooking easy but flavorful soups and this one will go into rotation in my house! Instead of cans of corn, I used 1/2 of frozen corn because it's what I had in the freezer. It still turned out amazing. It was very filling and there's plenty leftover for tomorrow. Even my 8 year old son, who is extremely picky, enjoyed this one!

shea.gibson March 02, 2010

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