Creamy Chicken Potato Soup
Creamy Chicken Potato Soup
Ingredients
For the Creamy Chicken Potato Soup
- 2 cans cream of potato soup, condensed
- 1 can canned chicken breast, 12.5 ounce, drained and shredded
- 1 can canned green beans and potatoes, 14.5 ounce, drained
- 1/2 cup milk, or chicken broth, optional for thinning
- 1 cup shredded cheddar cheese, plus more for topping
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt, or to taste
Instructions
- 1
Open and drain the canned chicken breast and the canned green beans and potatoes. If the chicken is not already shredded, gently pull it apart with a fork.
⏱️ 2 min
- 2
In a large pot or Dutch oven, combine the two cans of condensed cream of potato soup, the drained shredded chicken, and the drained green beans and potatoes.
⏱️ 2 min
- 3
Stir in the milk or chicken broth (if using, to achieve desired consistency), garlic powder, black pepper, and salt. Mix well to combine all ingredients.
⏱️ 1 min
- 4
Place the pot over medium heat. Cook, stirring occasionally, until the soup is thoroughly heated through and gently bubbling. This should take about 10 to 12 minutes. Be careful not to let it come to a rolling boil.
⏱️ 12 min
- 5
Remove the pot from the heat. Stir in 1 cup of shredded cheddar cheese until it is completely melted and smoothly incorporated into the soup.
⏱️ 2 min
- 6
Ladle the creamy chicken potato soup into bowls. Garnish with additional shredded cheddar cheese, if desired, before serving hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken Potato Soup
Ingredients
For the Creamy Chicken Potato Soup
- 2 cans cream of potato soup, condensed
- 1 can canned chicken breast, 12.5 ounce, drained and shredded
- 1 can canned green beans and potatoes, 14.5 ounce, drained
- 1/2 cup milk, or chicken broth, optional for thinning
- 1 cup shredded cheddar cheese, plus more for topping
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt, or to taste
Instructions
- 1
Open and drain the canned chicken breast and the canned green beans and potatoes. If the chicken is not already shredded, gently pull it apart with a fork.
⏱️ 2 min - 2
In a large pot or Dutch oven, combine the two cans of condensed cream of potato soup, the drained shredded chicken, and the drained green beans and potatoes.
⏱️ 2 min - 3
Stir in the milk or chicken broth (if using, to achieve desired consistency), garlic powder, black pepper, and salt. Mix well to combine all ingredients.
⏱️ 1 min - 4
Place the pot over medium heat. Cook, stirring occasionally, until the soup is thoroughly heated through and gently bubbling. This should take about 10 to 12 minutes. Be careful not to let it come to a rolling boil.
⏱️ 12 min - 5
Remove the pot from the heat. Stir in 1 cup of shredded cheddar cheese until it is completely melted and smoothly incorporated into the soup.
⏱️ 2 min - 6
Ladle the creamy chicken potato soup into bowls. Garnish with additional shredded cheddar cheese, if desired, before serving hot.
⏱️ 1 min