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Chicken & Rotel Cheese Soup Recipe

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This recipe for Chicken & Rotel Cheese Soup is from Feed My Sheep, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 big box of Velveeta© cheese, cut into cubes
4 chicken breasts (or substitute fresh jumbo lump crabmeat; stir in gently just before serving)
½ cup chopped onion
3 cans and juice of Rotel© tomatoes
2 cups half-and-half
1 can chicken broth
1 heaping Tablespoon of Old Savannah© seasoning (found near the seafood counter)
Directions:
Directions:
Cut chicken in bite-size pieces and cook until done with onions. Drain and set aside. In large pot, put all other ingredients together and heat on medium-low until melted, stirring constantly. (Don’t let it get too hot too fast or the dairy in the soup will “break” and the texture won’t be as good.) Add chicken and onions. You can also add any kinds of veggies, too. Serve hot with chips or French bread.

 

 

 

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