Creamy Rotisserie Chicken & Potato Soup

READY IN: 30mins
SERVES: 4
YIELD: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    large russet potato, peeled & cubed
  • 1
    (10 1/2 ounce) can 98% Fat Free Campbell's Cream of Celery soup
  • 1
    cup PictSweet Frozen 3 Pepper & Onion Blend
  • 2
    cups rotisserie chicken, shredded
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DIRECTIONS

  • In a stockpot, cook frozen pepper and onion vegetable blend with 1 tablespoon of butter on medium to medium-high heat for 5 minutes or until peppers are soft and onions are translucent in color. Add potatoes and chicken stock. Bring soup to a boil then cover and reduce heat down to medium-high. Cook for 10-15 minutes until potatoes are tender. Once potatoes are tender, remove lid, add shredded chicken and cream of celery soup. Stir until combined. Cook an additional 5 minutes.
  • This dish was created by Walmart Mom, Heather Batts.
  • Tips.
  • Serve in your favorite soup bowl with crackers. Season with salt & pepper to taste.
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