KraftRecipes.com
Print PageClose Window
  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • a1
  • Cool Whip
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr
Main dishes

Tex-Mex Cream of Chicken Soup

Tex-Mex Cream of Chicken Soup recipe
Recipe and Photo by: Better Homes and Gardens
Creamy chicken soup made all the more creamy with the addition of Monterey Jack cheese.
time
prep:
1 min
total:
30 min
servings
total:
4 servings

What You Need

1/2
 pound ground raw chicken or turkey
1/4
cup  chopped onion
2
cloves  garlic, minced
2
cups  milk
1
 10-3/4-ounce can condensed cream of chicken soup
1
 7-ounce can whole kernel corn with sweet peppers, drained
1
medium  tomato, chopped (3/4 cup)
1
 4-ounce can diced green chiles, drained
2
tablespoons  snipped fresh cilantro or parsley
1/4
 teaspoon ground red pepper (cayenne)
1
cup  shredded Monterey Jack cheese (4 ounces)
 Fresh cilantro or parsley (optional)

Make It

1. In a large saucepan or Dutch oven cook ground chicken or turkey, onion, and garlic until chicken or turkey is brown and onion is tender. Drain fat from pan.

2. Stir in milk, cream of chicken soup, corn, chopped tomato, chili peppers, cilantro or parsley, and ground red pepper. Bring to boiling. Reduce heat and simmer, uncovered, for 5 minutes, stirring occasionally. Add cheese; cook and stir until cheese melts. Garnish each serving with additional cilantro or parsley, if desired. Makes 4 servings.

K:63180v0:148102     Copyright - © [1994-2013] Meredith Corporation
RecipeDetail
false src=http://www.kraftrecipes.com/controls/registration/ajax/ExitPopup.aspx;title=Popup;width=625px;height=330px
sign up to become a member sign up for email