This soup is hearty, delicious, fast, easy, and perfect on a cool Autumn or cold Winter day!
Makes about 6 meal-sized servings – Prep: 5 minutes – Cook time: 30 minutes
1 (16oz) loaf Velveeta, cubed
¼ cup half ‘n half or milk
1 medium sized jar of your favorite salsa
1 (10 oz) can Mild Ro*tel Diced Tomatoes with Green Chilies
3-6 Chicken Breasts depending on how much chicken you like, cooked and shredded
1 pouch Uncle Ben’s Ready Rice (90-Second), Whole Grain Medley, Santa Fe
1 (11oz) can Green Giant Canned SouthWestern Style Corn (or just a can of sweet corn and a can of black beans which I forgot so it’s left out of the below picture)
1 (32oz) box low-sodium Chicken Stock
In large pot, melt cubed Velveeta with ¼ cup half ‘n half. Cook rice in microwave while cheese is melting. When melted add chicken stock and stir well to combine. Add all ingredients to pot and simmer until hot, stirring occasionally.
If I use the slow cooker, I pour in the chicken stock and add raw chicken breasts. Cook on high until chicken is done. Clarify broth with a fine mesh strainer and shred chicken. Return broth and chicken to slow cooker. Add all ingredients and cook on low 4-6 hours.
Top with shredded cheese, crushed Doritos, tortilla strips or whatever you like! I usually make tortilla strips which are really easy to make. Simply cut 2-3 flour tortillas into 1/2″ inch thin strips, toss in Olive Oil or spray well with cooking spray, sprinkle with salt, and bake at 375 for about 8-10 minutes.
Note: If you use all 6 chicken breasts, it’s more like a chicken chili. This is how my hubby likes it because there’s a lot more meat!
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