Ingredients:
2 (19 ounce) cans chicken and wild rice soup ( I prefer Progresso)
1 (10 ounce) cans diced tomatoes with mild green chilies
1 cup sharp cheddar cheese, shredded
6 ounces tortilla chips, crushed
Directions:
Puree the tomatoes in a blender or food processor.
Pour soup and tomatoes into a stockpot and warm over medium heat.
To serve, top with chips and cheese.
I make this with a number of possible variations– some good additions are: shredded cooked chicken thighs or breasts, sour cream, black beans, black olives, a can of mexi-corn, sliced avocados, other varieties of cheese, chopped green onions.
Servings: 4
Time preparation: 5 min.
Time total: 15 min.