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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