A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Chicken Pepper Jack Soup
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- #122417
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 chicken breast
Italian seasoning to taste
salt and pepper to taste
water as needed
1 can (26 ounce size) cream of chicken soup
1/2 cup finely chopped bell pepper
1 jar (2 ounce size) diced pimento with juice
1 package (8 ounce size) pepper jack cheese
8 ounces heavy whipping cream or more to reach desired consistency
directions
Season chicken breast with desired amount of Italian seasoning.
Place in small boiler and add enough water to cover. Bring to a boil and cook chicken breast thoroughly. Remove chicken from stock and allow to cool enough to handle.
Shred chicken and return to stock over medium heat. Add cream of chicken soup, bell pepper and pimento. Cook over medium heat until peppers are cooked through.
Shred cheese over soup, and add whipping cream to desired consistency. Stir until heated through and serve.
added by
ChefCookies1969
nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Beer makes batters better, meat more tender, and sauces more flavorful.
reviews & comments
June 9, 2017
We love it!! We have been making it since 2015. We make a double batch so we can freeze some away and eat it tomorrow. We make it and eat it all the time!! It's awesome!!!