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Cheesy Southwestern Chicken Tortilla Soup [+ Video]

125 Reviews

This Cheesy Southwest Chicken Soup is loaded with corn, potatoes, and cheese! Perfect for chilly weeknights and family gatherings! 

a bowl of cheesy southwest chicken soup with sour cream and avocados on top!

Cheesy Chicken Tortilla Soup Recipe

We originally posted a recipe for this classic chicken tortilla soup that’s an organic, mostly from scratch option. It’s a wonderful soup, but I told Cade that I kept having this nagging feeling that I should post the original recipe. And we all know you should never ignore those feelings. So let’s dive into a quick and easy cheesy Southwest chicken soup recipe.

I first learned this creamy chicken tortilla soup recipe in college, and though I’ve occasionally felt a little guilty for how ridiculously unhealthy it is thanks to the salsa con queso, cream of potato soup, and sour cream I still LOVE IT.

I know, your arteries are literally closing themselves up just at the thought. But it’s worth it, so get out your fat pants, and let’s settle in to a big bowl together.

a bowl of cheesy chicken tortilla soup with sour cream and avocados on top!

What’s Needed for Southwest Chicken Soup? 

There are a lot of chicken taco, chicken tortilla, and cheesy tortilla soup recipes out there but this is the one that everyone obsesses over. I actually don’t have the original recipe from the Gillespie family, and I’m not sure how to reach out to them to get it, so this is just the one in my head. I’m sure it’s close, and it’s definitely our favorite as I’ve just changed things to fit my tastes.

Here’s what I use in this creamy tortilla soup recipe: 

  • Tostitos Salsa Con Queso
  • Chicken broth
  • Sour cream
  • Cream of potato soup
  • Diced green chiles 
  • Cilantro
  • Taco seasoning 
  • Chicken 
  • Corn

What is Salsa Con Queso?

Salsa con queso is a mixture of queso cheese dip and salsa.

a bowl of cheesy chicken tortilla soup with sour cream and avocados on top!

How to Make Southwest Chicken Soup

I’ve given detailed instructions on how to make this cheesy chicken tortilla soup in the recipe card below, but here are the basic steps: 

  1. Cook and shred the chicken. 
  2. Add all the ingredients into a large soup pot and stir to combine. 
  3. Let simmer for 1 to 2 hours. 
  4. Garnish with fresh cilantro and sour cream, if desired. Enjoy! 

a bowl of cheesy chicken tortilla soup with sour cream and avocados on top!

How to Make Shredded Chicken 

The best shredded chicken, in my humble opinion, is made by baking, not boiling the chicken.

  1. Place chicken breasts in a dish, sprinkle with salt and pepper, and cover with foil.
  2. Bake at 350ºF for 30 minutes, no more, no less.
  3. Shred using two forks to pull apart the meat or plop it into a KitchenAid mixer and mix with the paddle attachment to shred. 

What to Serve with Tortilla Soup

Yes, the Tostitos Scoops chips are an essential part of the recipe. You can do it two ways, but no other chip works and we’ve tried. This one just tastes the best with it and no, this isn’t a sponsored post, haha. Our kids love to use the chips like spoons and scoop the soup, one of their only opportunities to be allowed to eat soup without a spoon.

Or if you’re too hungry classy like I am, I crumble the chips on top and eat it with a spoon.

a bowl of cheesy chicken tortilla soup with sour cream and avocados on top!

How to Store Southwest Soup

This Southwest chicken soup should be stored in the fridge in an airtight container. It’ll last up to 1 week.

Can You Freeze Creamy Chicken Tortilla Soup?

I love that this cheesy chicken tortilla soup can be heated and eaten right away or simmered on the stove. And it tastes perfect for up to a week after.

I don’t love it frozen, though. Anything with cream isn’t awesome frozen. But that’s ok, you won’t have a drop left to save.

Can I Double This Recipe? 

Absolutely! This creamy tortilla soup is easy to double, triple, heck you can even go lunch lady-style and quadruple this sucker. Make it, love it, and report back to me. 🙂

a bowl of southwest chicken soup with sour cream and avocados on top!

Can I Make Southwest Chicken Soup in a Crockpot? 

Yes! Be sure the chicken is cooked and shredded first, then cook on low for 3-4 hours or high for 2-3 hours.

Can I Use Ground Beef Instead of Chicken? 

That’d be delicious! If using ground beef, make sure to brown it before adding the rest of the ingredients to the pot. 

a bowl of cheesy chicken tortilla soup with sour cream and avocados on top!

Tips for Making Cheesy Chicken Tortilla Soup

  • For the broth: We like a thick soup, so sometimes we add a little less broth than what the recipe calls for. 
  • For the taco seasoning: We generally do a little less than one taco seasoning packet so it’s not too spicy for everyone.
  • For the corn: I often throw in more corn because the kids love it. Use canned or frozen! 
  • For the cilantro: My mom actually uses about 1 -2 Teaspoons of dried cilantro, but I don’t enjoy it with dry cilantro. If you’re a cilantro hater, you can omit it altogether. 
a bowl of cheesy southwest chicken soup with sour cream and avocados on top!

More Easy Soup Recipes: 

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Cheesy Southwestern Chicken Tortilla Soup in a small blue bowl with a silver spoon.

Cheesy Southwestern Chicken Tortilla Soup

4.32 from 125 votes
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 6
This Cheesy Southwest Chicken Soup is loaded with corn, potatoes, and cheese! Perfect for chilly weeknights and family gatherings! 

Ingredients

  • 3 Chicken Breasts
  • 15 Ounce Tostitos Salsa Con Queso
  • 10.5 oz Soup Cream of Potato, (1 standard can)
  • 1 Cup Sour Cream
  • 1 3/4 Cups Chicken Broth (or 1 14.5 ounce can) *see note
  • 2 oz Green Chiles Fire Roasted Diced, * see note
  • 2 Cups Frozen Corn * see note
  • 1 Packet Taco Seasoning * see note
  • 1/4 Cup Chopped Fresh Cilantro , plus more for garnish *see note
  • Tostitos Scoops Chips

Instructions

  • Preheat the oven to 350 degrees F.
  • Sprinkle salt and pepper on each side of the chicken and place in a baking dish.
  • Cover with foil and bake for 30 minutes.
  • Remove from the oven, and using two forks, shred the meat and set aside.
  • In a large pot over medium heat, add the salsa con queso, cream of potato soup, sour cream and chicken broth. Whisk to combine.
  • Switch to a wooden spoon and stir in the chiles, corn, taco seasoning, cilantro and chicken.
  • Bring to a simmer and serve or keep on low for an hour or two.
  • Serve with Tostitos Scoops chips.
  • Store in a plastic container, sealed in the fridge for up to 1 week. Do not freeze.

Notes

  • Green chiles: One whole can of diced green chiles is normally used.
  • Broth: We like a thick soup so sometimes we add a little less broth.
  • Taco seasoning: We generally do a little less than one taco seasoning packet so it's not too spicy for everyone.
  • Corn: I often throw in more corn because the kids love it.
  • Cilantro: My mom actually uses about 1 -2 Teaspoons of dried cilantro but I don't enjoy it with dry cilantro.
This soup can be stored in the refrigerator for 3-4 days.
Nutrition Facts
Cheesy Southwestern Chicken Tortilla Soup
Amount Per Serving (1 g)
Calories 390 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 7g44%
Polyunsaturated Fat 9g
Cholesterol 82mg27%
Sodium 1394mg61%
Carbohydrates 32g11%
Fiber 3g13%
Sugar 6g7%
Protein 25g50%
* Percent Daily Values are based on a 2000 calorie diet.

Want to see what others are saying about this soup after they’ve tried it? Check out our PIN and all of the great reviews!

a bowl of cheesy chicken tortilla soup with sour cream and avocados on top!

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About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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Recipe Rating




129 comments

  • That’s a heavy sodium loaded recipe.

    • Reply
    • Yes it sure is! Definitely not one you want to have on the menu every single night!

      • Reply
  • This turned out great. I added a small can of undrained Rotel and a little diced onion, but kept everything else the same. Put everything in the crockpot. Topped it with some diced avocado. It was delicious and I’ll make it again. Thank you for the recipe 🙂

    • Reply
    • Love to hear this Saira! Thank you! I love the additions too! Yum!

      • Reply
  • I ended up using quite a bit more chicken broth , some diced tomatoes, and a seasoning called “slap ya momma” that adds a kick to just about anything. Made a double batch so I can bring in to work in icu tomorrow. ❤️. The Rest of the nurses will be thrilled for lunch. Thank you for the recipe.

    • Reply
    • Loooovvveee to hear this! “Slap ya momma”…hilarious! Hope it is treating everyone well today! God bless all you nurses out there!

      • Reply
  • This is an easy go-to dinner and a family favorite for our party of 6!😍

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    • Love to hear this! Thanks for the feedback Ashley!

      • Reply
  • What can I use instead of cream of potato soup?

    • Reply
    • We’ve had readers use both cream of chicken and cream of mushroom instead and have loved it.

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  • Had to try this soup because it sounded like a favorite soup from a local restaurant. I added a few vegetables to try to copy the local soup ( onion, shredded carrot and 1 can of original Ro-tel tomatoes). Superb! Thanks for sharing this great recipe!

    • Reply
    • Yay! So glad you enjoyed this soup, Linda! And thank you for taking time to leave us a comment!

      • Reply
    • I’m getting ready to make this tonight and would love to freeze some. Just wondering why you say not to freeze it.

      • Reply
      • The dairy in it doesn’t hold up well in the freezer. It separates. Hope you enjoyed it!!

  • I’m a soup connoisseur…eat more soup than anything else. This soup did not disappoint! It’s so quick and easy, especially since I already had cooked shredded chicken in my freezer. In all fairness, I didn’t measure anything, but I rarely do. I will be making this soup time and time again!

    • Reply
    • Yesssss, Jan!! Isn’t it so dang good?! Your review means everything coming from a soup connoisseur! Thank you for taking time to leave a comment!

      • Reply
  • This was delicious! It was so easy to make and the flavors were excellent! I used a little less broth and taco seasoning. Thanks you for a quick and delicious meal! Two year old approved!

    • Reply
    • 2-year-old approved is really saying something! Thank you so much for the feedback!

      • Reply
  • I made this last night and it was so very good!!! Even my picky 18 yr old ate this with her “chip spoons”. It was a great soup for a cold and rainy Utah night.
    I did add more chicken broth to thin it out and used roasted canned corn but everything else was as the recipe stated.

    • Reply
    • Thank you so much for the feeback Monica! And anytime we pass the picky eater test, it puts a smile on my face!

      • Reply
  • Making today, what size can of potato soup?

    • Reply
    • Just the standard 10.5 oz size.

      • Reply
  • Could I substitute the chicken with hamburger meat?

    • Reply
    • Absolutely! Just be sure it browned before adding it!

      • Reply
  • Can this be done in a crockpot? If so are their any adjustments I should make?

    • Reply
    • Absolutely! Be sure the chicken is cooked first. Then cook on low for 3-4 hours or high for 2-3 hours. Enjoy!

      • Reply
  • Do you use the potato soup by adding water like the direction or just the soup ? I don’t want it to be too watery. Thanks

    • Reply
    • Just the soup!

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      • This soup is excellent. This is probably my favorite soup recipe ever. I usually don’t comment, but this one is worthy. The first time a made it was a few months ago, and have made it 6 times since.

      • Thank you Gayle! This is one of our family favorites too! I’ve never made it for anyone who hasn’t loved it! Thank you for the feedback!

  • I just made this and changed a few things because it’s all I had in my pantryand it is AMAZING. I used cream of mushroom soup instead of potato soup. I added two oz of cream cheese bc I just opened pack last week and didn’t want it to go bad, added half of a large block of velveeta )bc it was left over from last week as well) instead of the salsa con caso, a can of rotelle instead of the chilis, I grated 3 cloves of fresh garlic, 2 large chicken breasts shredded, 1 pack taco seasoning, one can of fire roasted canned colrn and a can of black beans (whew!) cooked it in low for an hour and WOW! So good!! Thank you. Will be making again 😁

    • Reply
    • Yahoo!! Thank you so much for taking time to give us feedback Hope! I love all your improvising! That is one of my favorite things about cooking…taking a recipe and then running with what I already have on hand! So glad you loved it!

      • Reply
  • Can’t wait to try this for my annual cookie exchange! I make 2-3 soups each year and this one is on the rotation! How far in advance do you think I could make this? It’s Saturday and my dinner is on Tuesday–but I’m trying to minimize my day-of to-dos! 🙂 Thanks!

    • Reply
    • Hey Lauren! It can definitely be made ahead of time! It tastes perfect for up to week after making it, so making it 2 or 3 days ahead won’t be a problem at all! Enjoy!

      • Reply
  • I was looking for a recipe for a soup that was a favorite of my family’s from a restaurant that I used to work at…I found this recipe..so I made it and…everyone loved it!!! Thank you for sharing your recipe!! My family will enjoy this recipe for many years!!!

    • Reply
    • Yay! I love that Laurie! Thank you for the feedback!

      • Reply
  • Made this several times. Really good if you use a rotisserie chicken ans add a can of black beans. Yum!

    • Reply
    • Thank you for the feedback Jennifer!

      • Reply
  • Yep, this is a winner for my family. We love adding black beans instead of the corn. I am taking it to a Soup On supper night with friends. I am hoping for good reviews and the golden ladle.

    • Reply
    • Yay, Reba! You’ll have to let us know how it goes!! Thank you for the feedback!

      • Reply
  • This sounds great!! What brand of Cream of Potato soup do you use..
    Thanks!

    • Reply
    • Good ol’ Campbells!

      • Reply
  • I quadrupled the recipe to make a little more than 2 gallons for the soup kitchen. I used the meat from one rotisserie chicken and used fire roasted corn instead of frozen corn. It was really good and easy. After removing the meat from the rotisserie chicken, I made broth from the carcass (skin and bones) by adding onion, carrots, celery, salt and poultry seasoning to the water  and simmering for several hours. It made enough broth for the soup plus some to freeze. 

    • Reply
  • Made a triple batch and took to my quilt guild today. The ladies loved it! Will be making this again and again. I cooked chicken quarters in my ninja foodi. The chicken came out amazing! It was very good over Mexican rice. Thank you for the recipe. I’m anxious to try it with ground beef and beans.

    • Reply
    • Thank you so much Kathy! So glad it was a hit!

      • Reply
  • Made this tonight and wow! It is amazing!! I made the chicken in an instant pot instead of baking it just for the convenience of it but followed all ingredients to the T. I love how quickly it came together, especially after coming home work and needing something quick! Will absolutely be saving this and making this again and again 🙂 

    • Reply
    • Yessssss! We love to hear this! Thank you so much Jackie!

      • Reply
  • My batch turned out fantastic! I did sub cream of potato for cream of chicken and corn for black beans and it is crazy delicious and easy! Highly recommend. 

    • Reply
    • Hurray!! Thanks for the feedback Jenny!

      • Reply
  • So. So. So. SO GOOD. I’ve made this several times and it’s a hit each time. I like to add a can of rinsed black beans and use rotisserie chicken because I’m lazy. It takes ten minutes to get it all in the pot and cooking and another 10 before we can eat it. It’s a great way to eat something delicious at the end of a long day!

    • Reply
    • Thank you Kenyon! Rotisserie chicken is a great idea and a great way to save! Plus it tastes so dang good! Thank you for the feedback!

      • Reply
  • I rarely leave reviews but this was amazing! My picky eater fiancé even loved it. I used fire roasted canned corn instead of frozen, but other than that I followed the recipe to a T. It was great! 

    • Reply
    • Yay! I love finding a new recipe my picky eaters will eat! Thanks for the feedback Taya!

      • Reply
  • Found this on Pinterest today! Such an easy recipe to follow and definitely a crowd pleaser!! 

    • Reply
    • I love a good soup recipe for feeding a crowd! Thanks for the feedback, Amanda!

      • Reply
  • I don’t know yet about the recipe but hope to try it soon. I do know I love your writing style , it seems so authentic. Can’t wait to try this.

    • Reply
    • Thank you Nancy! We try to keep it real over here! I hope you enjoy this soup!

      • Reply
  • Can I add beans ? 

    • Reply
    • Absolutely! Just drain them first!

      • Reply
  • JUst a FYI, with all the adds on your site and many others, it takes forever for your page to load. Extremely irritating, the only reason why I waited was Justin to leave this message. I don’t have ave tomorrow he time to wait lol Ike today his, and this, new, he page hasn’t to keep  to lead, and move back up as I’m trying to scroll down, then. Tried to close the add at the bottom of the screen and of course the “x” lis too small and our page leaves and goes to the add, uuggghhh, so I may leaving your blog to find one that is user friendly Andy not so much focused on making money with so many adds that it interferes with the actual reading of the blog. Not to mention that an add pops up every two lines on the page. 

    • Reply
    • I apologize for that, but it is one of the ways that we can keep doing what we are doing. Best wishes!

      • Reply
  • This was awesome. I stuck to menu and it was so good. Def make again. 

    • Reply
    • Yay! Love to hear that John! Thank you!

      • Reply
  • Can you make this in the instant pot?

    • Reply
    • Yes definitely! Just use the soup function!

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      • Just made it, it is awesome!!! I never comment, but i am not sure if i have ever made anything that simple, but so amazingly yummy. Thank you for sharing.

      • You are the best Gayle! Thank you for the feedback!

  • Can you cook this in a crock pot?

    • Reply
    • Yes absolutely!

      • Reply
  • Is there a replacement for the con queso? I am not a fan and i am not sure how much cheese to substitue for flavor

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  • What size can of cream of potato soup was used? 

    • Reply
    • Hi Emily! Just the standard 10.5oz size.

      • Reply
  • Didn’t much care for it as a soup, but it makes a great dip!! With freshly shredded cheddar and milk or cream, instead of the jar of queso, and maybe the addition of tomatoes, it would be a really good soup. I may alter the recipe and try again, but for now I’m keeping it as a dip.

    • Reply
    • I’m such a sucker for dips! That’s what I love about cooking and baking…you can totally alter recipes to make them exactly what you want!

      • Reply
  • I too am wondering what size can of green chiles to use…4 or 7 oz?

    • Reply
    • You could use either one depending on how much you like green chiles, but we use the 4 oz.

      • Reply
  • Same question someone else asked a few months ago but I don’t see a response yet.  Is this 4 or 7 oz of green chiles?  Sounds SO delish!  Can’t wait to try it now that fall weather has finally come to Texas!

    • Reply
    • Just the 4 oz size! We would love to hear what you think once you make it!

      • Reply
  • I have Celiacs, so I can’t have the cream of potato soup. Is there a substitute you’d suggest or just leave it out? 

    • Reply
    • You could make the from scratch soup recipe linked to in the Cheesy Ground Beef and Rice Casserole but use cornstarch to thicken.

      • Reply
  • Is the cream of potato soup referring to condensed cream of potato soup? Thanks!! 

    • Reply
    • Yes. Enjoy!

      • Reply
  • Wanfa

    • Reply
    • There’s no cheese amount for this recipe

      • Reply
      • There is no cheese in this recipe besides the 15 ounce jar of Tostitos Salsa Con Queso.

  • When you say 1/2 can of chiles do you mean the 4 oz or 7 oz can or something else?

    • Reply
  • Cream of potatoe was too expensive so I added cream of chicken and I had a large cooked whole potatoe chopped. Three chicken breasts would have been too much so I used one large one which shredded out just under two cups. This soup was delicious even with regular not fire-roasted chopped chilis.

    • Reply
    • Yes, it’s definitely good even with adaptations!

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  • I use pinterest to find a lot of recipes and I comment on very very few…But this recipe deserved it. My husband and I have been going through a really rough time (see deliveringfear.com to see why), but between feeling depressed and tired we haven’t found any recipes that really makes us happy. Until this one. As my husband took the first bite he was like “Oh my god, you’ve managed to make dip socially acceptable to eat in a bowl. This stuff is dangerous and by dangerous I mean like Vegas dangerous. It entices you in with the con queso, and then that’s it. You don’t care about what it does to your heart. You don’t care about your waistline. You’re just happy and eating and it’s just everything you hoped it would be. Thank you Carrian and Cade…May you live a thousand years.

    • Reply
    • hahahaha!! A dip that’s acceptable to eat in a bowl is the best thing I’ve ever heard. And best of luck to you!

      • Reply
  • Some of my family are vegetarian. Could I use veggie “chicken” and vegetable broth?

    • Reply
    • Hi Tammy, I haven’t ever tried those vegetarian options other than the broth so I’m not sure how it would hold up or taste. The broth is fine and will only slightly alter the taste

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  • I made this today for my work soup party. Six different soups and this one was the first one to go! I cooked the chicken in the crockpot for 4 hours so it shredded beautifully. Everything else was exactly to the recipe and it was AMAZING!!

    • Reply
    • Doesn’t that make you feel so good to know your’s was the one everyone went to first! YAY!

      • Reply
  • WOW!!! I think this may be the first time that I love my cooking! This is the best. I don’t cook very often and this looked easy so I went for it…. sooooo very good. I followed the revope but did boil my chicken. It was delicious!

    • Reply
    • Kristy, that’s so wonderful to hear!

      • Reply
  • Followed recipe almost to a tee! Chopped chicken instead of shredding. This soup is incredible!

    • Reply
    • So glad to hear you like it!! Wait until you try the beef version listed below the recipe. It’s so good!

      • Reply
  • Can rotel be substituted for chili’s?

    • Reply
    • Hi Sonya, I haven’t tried that but would love to hear if you do. Thanks!

      • Reply
  • This looks amazing! Can this also be made in the Instant Pot using the Soup function? Thank you!

    • Reply
    • Oh definitely!

      • Reply
  • Wonderful soup on a cold day!

    • Reply
    • Thank you!

      • Reply
  • I made this for a family game night and it was soo delicious!! Definitely a favorite and will make again and again!! 😋

    • Reply
    • Thanks so much Jillian!

      • Reply
    • Does it make 6 big bowls of soup 

      • Reply
  • I don’t have cream of potato soup, would cream of chicken work?

    • Reply
    • I don’t have cream of potato soup, would cream of chicken work?

      update I used cream of chicken and it was delicious!

      • Reply
  • If I do this in the crockpot, would the chicken need to be cooked prior? 🙂

    • Reply
    • Hi Taylor, yes you would still use cooked chicken.

      • Reply
      • Does this recipe make 6 big bowls of soup 

  • Made mine in the crock pot! I prefer a little more runny not thick so I added a little more broth. I also like it more spicy so I added all the green chilies and a packet of “hot” taco seasoning!! It tastes great!!!! Thanks for sharing the recipe!!! 

    • Reply
    • Wooooooweeee you are brave! Haha, I’m a wimp when it comes to spicy

      • Reply
  • Could this be made in the crockpot same way? Adding cooked chicken of course.. 

    • Reply
    • Absolutely!

      • Reply
  • This looks like a great recipe, but I was wondering, why can’t it be frozen?

    • Reply
    • Hi Connor, you can freeze it but because of the cream it can separate upon reheating. If you freeze it, I’d recommend eating it within 3-4 weeks to avoid that.

      • Reply
  • Can this be made in the crockpot?

    • Reply
    • Kelli,

      Absolutely! We cook it on low for 3-4 hours or high for 2-3

      • Reply
  • p.s. Since I used ground beef instead of chicken, I skipped the chicken broth and used water, plus a little Worcestershire sauce. Yummm!

    • Reply
  • I made this tonight for our Soup-er Bowl Sunday meal. My husband isn’t a big fan of chicken, so I sauted ground beef and onion first, then added everything else in. DEEE-licious! I served it with homemade bread instead of chips (this time)… A BIG HIT! Thanks for sharing the awesome recipe and your wonderful blog. This is a keeper!

    • Reply
  • My family has something like this that we all affectionately call, “the corn”. It may the unhealthiest thing on the table but OMG is it good 🙂 This definitely looks like another classic like that one. A VERY rare treat

    • Reply
    • I love that!! Have you posted a recipe for “the corn”?

      • Reply

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