Green Chili Tomato Soup Recipe
Chris Christopher of Albuquerque, New Mexico found an easy way to jazz up canned tomato soup. “I created this recipe after eating some tangy tomato soup in a restaurant,” she explains. “They wouldn't divulge the ingredients, so after a few tries, I came up with this version. It is so simple and very tasty.”
- 1 can (10-3/4 ounces) condensed tomato soup, undiluted
- 3/4 cup 2% milk
- 1 can (4 ounces) chopped green chilies
- 1/2 cup shredded cheddar cheese
- In a small saucepan, combine the soup, milk and chilies until blended. Cook and stir over medium heat until heated through. Sprinkle with cheese. Yield: 2 servings.
Originally published as Green Chili Tomato Soup in Quick Cooking September/October 2005, p18
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