Monday, October 7, 2013

Rotel Soup Recipe

A couple of weeks ago, I made a chicken spaghetti recipe that was AWESOME.  I literally sat in front of the Crock Pot with a fork eating it.  SO GOOD.

So, as we were snacking on the leftovers from it, I thought the base, with some changes, might make a great soup.  Sure enough, it did!

Here's what I came up with.

This Rotel Soup recipe is the easiest thing you'll ever make!  Prepared in the Crock Pot, and absolutely delicious... perfect for fall/winter.

Rotel Soup


1/2 lb Light Velveeta Cheese, cubed
1 pack Perdue Short Cuts Southwestern Chicken (any chicken would work, but this gave it a nice spice)...about 1/2 lb chicken
1 14oz can Cream of Chicken Soup
2 14oz cans Original Rotel, undrained
1 medium onion, diced small
1 14 oz can chicken broth
1 4oz can mushrooms, undrained


This might be my shortest directions section ever...dump it all in a Crock Pot and cook on low 2-3 hours, stirring every once in awhile.


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