Southwest Chicken & Rice Soup

• 1 can (10-3/4 oz.) condensed chicken rice soup
• 1 soup can water
• 1/4 cup TACO BELL Thick & Chunky Salsa
• 6 Tbsp. KRAFT Shredded Cheddar Cheese

1. Heat soup as directed on label with water.
2. Stir in salsa.
3. Top each serving with 2 Tbsp.
4. cheese.

condensed chicken rice soup, water, taco, cheddar cheese

Taken from www.kraftrecipes.com/recipes/southwest-chicken-rice-soup-69200.aspx (may not work)