Aunt Debbie's Snow Day Soup
Recipe type: Soup
Cuisine: American
This is an easy recipe perfect for cold and rainy days
  • 4 large chicken breasts, trimmed of fat
  • 1 10.5 oz can cream of chicken soup
  • 2 10.5 oz cans cream of potato soup
  • 2 (11 oz) cans mexicorn
  • 1 14.5 oz can mushroom pieces and stems
  • 1 4.5 oz can chopped green chilies, partially drained
  • 16 oz low sodium chicken broth
  • 1.5 c fat free half and half
  • 2 c (1 8 oz bag) grated sharp cheddar cheese
  1. Liberally season chicken breasts with salt and pepper on each side, then place in a large pot. Pour cold water over top of the chicken breasts, covering them with about one inch of water. Place on the stove and bring the water to a boil. Simmer until chicken breasts are cooked through, about 20-25 minutes, depending on the thickness of each breast.
  2. Once the chicken is done cooking, remove from the water and set aside to rest. Empty the pot, rinse, dry and return to the stove.
  3. Add the cream of chicken and cream of potato, mexicorn, mushrooms, chopped green chilies, and chicken broth to the pot. Bring to a simmer and stir well to incorporate all ingredients. Allow to simmer for 15-20 minutes to allow flavors to meld.
  4. While the soup is simmering, dice the cooked chicken breast. After 20 minutes have passed, add the diced chicken to the soup. Continue cooking for 5-10 minutes, then add the half and half. Continue to cook, stirring occasionally, until the half and half is warmed and well incorporated.
  5. Remove the soup from the heat and add in the cheese. Stir well to incorporate. Serve immediately and enjoy.
  6. PS, this is one of those “even better the next day” recipes, so be sure to save some leftovers for later! Just keep the soup in the pot and reheat as necessary!
Recipe by hOhm Cooking at