Nacho Chicken Soup

5 ingredients and 15 minutes later, you have a delicious nacho soup loaded with color and flavor! I got this recipe from a woman's day magazine a long time ago and it is so easy. I like to crush tortilla chips in it for a little crunch and garnish with sliced scallions.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 2 (11 ounce) cans  condensed  nacho cheese soup
• 3 1⁄2 cups 1% low-fat milk
• 1 (12 ounce) box  frozen mashed  winter squash
• 1 (14 1/2ounce) can  zesty diced tomatoes with mild green chilies
• 1  lb boneless skinless chicken breast

Directions

1. Whisk soup (2 11 oz. cans)and milk in a large saucepan until smooth. Stir in frozen squash.
2. Bring to a gentle boil over medium heat, stirring often and breaking up squash as it thaws. Stir in tomatoes.
3. Cut chicken into bite-sized pieces, add to soup and cook, stirring 5 minutes until chicken is cooked through.