Cheesy Chicken Potato Soup

This Soup is just perfect for the cold weather. A quick, no fuss dinner that is promised to make everyone happy! As an added bonus, it is very cheap to make and feeds 6!

I knew my husband would be home soon and would be hungry. Unfortunately, I had not pulled any meats out to thaw. I hurried to the pantry to look for something to come up with for dinner. I thought of soup to warm us up, as it is a cold wet day. So I pulled out a couple of cans and thought lets make something new! I also made my grandmothers homemade biscuits to pair with this soup… Prep Time: 3 Minutes or less Cooking time: 15 Minutes or less Ingredients:

• 1/4 Cup of diced onion
• 2 TBSP Salted Butter
• 2TBSP White Wine (cooking wine is what I use)
• 1 Medium can of Chicken Breast (cooked)
• 1 TSP of Monterrey Chicken Seasoning
• 1 Family Size can Cream of Potato Soup
• 1 can cheese soup
• 1 Cup Evaporated Milk
• 1 Cup Water
• 1 TSP Chicken Base
• 1 TSP Salt
• 1 TSP Pepper
• 1/2 TSP cumin
• 1/4 TSP cayenne pepper
• 1 TSP Garlic Powder
• 1/2 C Sharp Cheddar Cheese (plus more for topping)

Directions:

1. In a medium skillet on medium high, caramelize onions in butter and wine.
2. Add chicken and chicken seasoning- allow to cook for about 2 minutes.
3. In a medium pot on medium low, add the cans of soup, evaporated milk,  and water. Stir until combined.
4. Add the chicken and onions to pot along with the rest of the ingredients- Seasonings and cheese.
5. Simmer until hot.
6. Serve topped with cheese and enjoy!

Optional: add any veggies ( carrots, peas, corn) or bacon pieces for some more flavor!