Nacho Chicken Soup

• 2 (11 ounce) canscondensed nacho cheese soup
• 3 12 cups 1% low-fat milk
• 1 (12 ounce) boxfrozen mashed winter squash
• 1 (14 1/2 ounce) canzesty diced tomatoes with mild green chilies
• 1 lb boneless skinless chicken breast

1. Whisk soup (2 11 oz.
2. cans)and milk in a large saucepan until smooth.
3. Stir in frozen squash.
4. Bring to a gentle boil over medium heat, stirring often and breaking up squash as it thaws.
5. Stir in tomatoes.
6. Cut chicken into bite-sized pieces, add to soup and cook, stirring 5 minutes until chicken is cooked through.

cheese soup, milk, winter, tomatoes, chicken breast

Taken from www.food.com/recipe/nacho-chicken-soup-164831 (may not work)