Nacho Chicken Soup

1. 1

   Whisk soup (2 11 oz.

2. 2

   cans)and milk in a large saucepan until smooth.

3. 3

   Stir in frozen squash.

4. 4

   Bring to a gentle boil over medium heat, stirring often and breaking up squash as it thaws.

5. 5

   Stir in tomatoes.

6. 6

   Cut chicken into bite-sized pieces, add to soup and cook, stirring 5 minutes until chicken is cooked through.

* Per serving · 4 servings · Values may vary.

No additional tips available.