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Fiesta Chicken Soup

Fiesta Chicken Soup recipe
photo by:kraft
Love a cheesy melt? Broiling (not boiling) is the key to a savory chicken soup with veggies and a satisfying, ooey gooey topping.
time
prep:
10 min
total:
31 min
servings
total:
4 servings, 2-1/2 cups each
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posted:
12/18/2013
I have made this recipe a few times and loved it each time.
posted:
1/27/2013
It is a great starting point as many have said. I too, added, switched etc on your base and I now feel I have a 5 star recipe.
posted:
1/24/2013
this was not what i expected at all. it is just a vegetable soup, no fiesta about it. it needs maybe taco seasoning or something.
posted:
10/31/2012
Simple to put together. Following reviews from others I substituted a can of diced tomatoes with green chilies and used chili beans and corn in place of peas and carrots. Sensational!
posted:
3/7/2012
Super quick and easy to make! I used canned corn and added a little more chili powder and cumin. Would be great with beans or salsa too. A versatile recipe!
posted:
3/1/2012
This recipe is perfect. We love it
posted:
1/23/2012
Very tasty! I used diced tomatoes with green chiles to add a little spice. Also, I substituted corn and rice for the carrots and peas. Will definitely be making this again!
posted:
1/23/2012
The only thing I changed was that I added a package of crushed up chicken flavored ramen noodles. It was wonderful!
posted:
1/10/2012
Very very very good. Will make again.
posted:
1/8/2012
I also made a few changes -- no water, 1 can of chili beans, 1 can of southwestern corn, 1 can of diced tomatoes, 1 can of chicken broth, 1 can of cooked chicken. I didn't broil but let the heat of the soup melt the cheese. I had invited a friend over and she also LOVED it! I will be making this for the next pot luck.
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