Ingredients
Scale
- 3 Chicken Breasts
- Salt and Pepper to taste
- 15 oz Tostitos Salsa Con Queso
- 10.5 oz cream of potato soup
- 1 cup sour cream
- 1 3/4 cups chicken broth
- 2 oz fire-roasted diced green chiles
- 2 cups frozen corn
- 1 packet taco seasoning
- 1/4 cup chopped fresh cilantro
- Tostitos Scoops chips for serving
Instructions
- Preheat oven to 350°F.
- Season chicken with salt and pepper, bake covered for 30 minutes.
- Shred chicken using two forks.
- In a pot, combine salsa con queso, potato soup, sour cream and broth over medium heat.
- Stir in chiles, corn, taco seasoning, cilantro and chicken.
- Simmer and serve with chips.
Notes
- Store leftovers in fridge for up to 1 week.
- Do not freeze this soup.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Southwestern
- Diet: Low Lactose
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 8g
- Sodium: 980mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 65mg