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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

Ingredients

  • 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 .

Directions

  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


Reviews for Zippy Chicken Soup

AVERAGE RATING
(4)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
GINAQUEENA01 244564
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."

MY REVIEW
kitchenwitch2 130363
Reviewed Mar. 25, 2014

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

MY REVIEW
devilgrrl 52469
Reviewed Dec. 2, 2010

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

MY REVIEW
pat cowell 75470
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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