Zippy Chicken Soup Recipe

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Rose Mary Corbett gives canned soup a zesty touch with spicy tomatoes, canned corn and shredded cheese. "I like to serve this creamy soup with a loaf of crusty bread or tortilla chips," she writes from her home in Johnson City, Tennessee.
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 5 servings


  • 1 can (10-3/4 ounces) condensed chicken noodle soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (10 ounces) diced tomatoes and green chilies
  • 1 can (7 ounces) white or shoepeg corn, drained
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1/2 cup water

Nutritional Facts

1 cup: 217 calories, 12g fat (6g saturated fat), 32mg cholesterol, 1388mg sodium, 19g carbohydrate (3g sugars, 2g fiber), 10g protein


  1. In a large saucepan combine all ingredients. Cook and stir for 5 minutes or until cheese is melted. Yield: 5 servings.
Originally published as Zippy Chicken Soup in Quick Cooking January/February 2002, p11

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Reviewed Feb. 27, 2016

"super easy and quick. I made one pot without the green chilis and tomatoes for smaller children and one with out. Adding extra chicken 4 or 5 oz. of cooked chicken is also a good recommended."

Reviewed Mar. 25, 2014

"Way too much sodium for one 8 oz. serving!"

Reviewed Dec. 2, 2010

"All i tasted was the tomatoes & green chilis. Will not make again."

Reviewed Dec. 20, 2009

"It's hard to believe something this simple could taste so good. Add chicken to make it a hearty meal."

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