Recipes from Mexico :: Mexican Soups and Stews
Yield: 4 c. 2 (10 1/2 ounce) cans chicken and rice soup, undiluted
1 c. canned diced tomatoes with juice
2 Tbsp. canned green chiles
1 c. (4 oz.) shredded Cheddar cheese
2 c. crushed lightly salted tortilla chips Combine first 3 ingredients; refrigerate overnight or at least 3 hours. Bring mixture to the boiling point when ready to serve. Sprinkle and distribute with tortilla chips and cheese.
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