Ingredients
Scale
- 3 Chicken Breasts
- Salt and Pepper to taste
- 15 Ounce Tostitos Salsa Con Queso
- 10.5 Ounces Cream of Potato Soup (1 standard can)
- 1 Cup Sour Cream
- 1 3/4 Cups Chicken Broth (or 1 14.5 ounce can)
- 2 Ounces Fire-Roasted Diced Green Chiles
- 2 Cups Frozen Corn
- 1 Packet Taco Seasoning
- 1/4 Cup Chopped Fresh Cilantro, plus more for garnish
- Tostitos Scoops Chips for serving
Instructions
- Preheat the oven to 350°F.
- Sprinkle salt and pepper on each side of the chicken and place in a baking dish.
- Cover with foil and bake for 30 minutes.
- Remove from the oven, shred the chicken with two forks, and set aside.
- In a large pot over medium heat, whisk together salsa con queso, cream of potato soup, sour cream, and chicken broth.
- Stir in green chiles, corn, taco seasoning, cilantro, and shredded chicken.
- Bring to a simmer and serve or keep on low heat for 1-2 hours.
- Serve with Tostitos Scoops chips.
Notes
- Use rotisserie chicken for a quicker version.
- Adjust broth quantity for desired thickness.
- Top with extra cilantro, cheese, or avocado.
- Store leftovers in the fridge for up to 1 week (do not freeze).
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Soup
- Method: Baking, Simmering
- Cuisine: Southwestern
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 890mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 65mg