Monday, October 14, 2013

Nacho Chicken Tortillas

2 cans (10 3/4 ounces each) Campbell's® Condensed Cheddar Cheese Soup
1 cup water                                                                               
2 cups salsa                                        
1 1/4 cups uncooked regular long-grain white rice                                                                               
1.25  pounds skinless, boneless chicken breast tendersSalt

Stir the soup, water, picante sauce and rice in a 4-quart slow cooker.  Salt the chicken and add the chicken and turn to coat.                                                    
Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through.  Remove the chicken to a cutting board.  Using 2 forks, shred the chicken.  Return the chicken to the cooker and stir.

So I bought some cheddar cheese soup for a recipe I planned on making, and then I didn't want to make that recipe, so I had condensed cheddar cheese soup sitting around.  Enter google search :).  Here is where you can find the original recipe.  I found this, thought it sounded great and easy, and we made it.  Noah gave it a perfect 10, Owen gave it a 5 because he thought it was too spicy, and I gave it a 9.  The rice could've been a little less well done, but other than that I thought it was awesome.  For 1/12 of the total, which is a ton of food, the calories are 180.  I think it would be better split into 24 helpings.  Anyway, this turned out well, and I'm glad I didn't try the nacho cheese soup.  Mexican and soup just doesn't appeal to me, although I know lots of people like it like that.

1 comment:

  1. I did not know that there was a Mexican cheese soup. I don't even like Campbell's cheddar cheese soup. This does sound good and easy.