Total Time
Prep 15 mins
Cook 20 mins

This is an adaptation of a soup served at a sports bar where I used to work, in a batch of more manageable (read: non-restaurant) size. You can serve it with tortilla chips. The measurements on seasonings and chopped veggies are approximate--customize to suit your tastes!

Ingredients Nutrition


  1. Dice and cook chicken breasts in a little oil, seasoning as desired. (I like a little fajita seasoning on them.) When no longer pink, set aside.
  2. Combine cream of chicken soup, chicken broth, flour, and butter/oleo in a soup pot over medium-low heat. Whisk until no longer lumpy.
  3. Add cooked chicken and remaining ingredients. Heat until bubbly and cheese is melted, then reduce heat to low and simmer for at least 15 minutes, stirring often.


Most Helpful

I cooked this using leftover fajitas so I omittedthe seasoning mix, onions and green peppers. I also omitted the cayenne because of personal preference. I added one can of rotel tomatoes. My family really enjoyed it. It made me think more of a dip than a soup. Thanks.

stanzacp December 31, 2007

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