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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:
11/19/2008
Very tasty soup! I simmered it for quite a while so it removed some of the base and made it more substance. Yum (and easy).
posted:
11/16/2008
This was absolutely delicious and very easy to make. I would definitely make it again!!
posted:
11/6/2008
This soup was very good and easy. Next time I think I'll substitute whole kernel corn and/or kidney beans for the peas. I didn't think the flavor of the peas went well with the other flavors. Will definitely make again!
posted:
11/5/2008
This soup was delicious on a chilly fall evening. I added frozen vegetables (instead of the can of peas and carrots, that I didn't have) and also added kiney beans. My husband and I topped our soup with both croutons and tortilla strips along with cheese. Quite tasty!!!
posted:
11/5/2008
We doubled this recipe for four adults and two children. I was requested to triple it next time...It was a HUGE hit.
posted:
11/2/2008
This is a great recipe. I added kidney beans because I thought it needed something extra. Other than that it was superb. A hit for the whole family!
posted:
11/2/2008
this was great-very easy to make.i used a big bag of frozen mix veg.and added a half jar of salsa/it was so good!
posted:
10/28/2008
I just made this tonight...perfect for the cold weather! I added rice and used frozen peas & carrots instead. I also added a little hot sauce to give it a kick. I baked cornbread muffins in a sweet creamed-corn mixture to go with...yummy!
posted:
10/28/2008
I love this. Sometimes I add a little bit of rice to make it more filling, but it is just as good by itself.
posted:
10/28/2008
This soup was really tasty, and easy to make! It hit the spot on a cold, fall day!
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