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6 servings, 1 cup (250 mL) each
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For a creamier consistency, add 1/4 cup sour cream to the soup along with the remaining basil.
If you don't have an immersion blender, you can instead use a regular blender to blend the soup until smooth. Before using the blender, cool the soup slightly, then blend, in small batches, in blender until smooth. Return each puréed batch to saucepan. Add cooked chicken and cheese; stir. Bring to boil; simmer 5 min., stirring occasionally.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.