This soup is clearly not highbrow, what with Velveta cheese as an ingredient, but I love the combination of its cheesy flavor with chicken and artichoke hearts. This is a delicious savory treat!
2 large chicken breasts
1 small onion, chopped
1 can cream of celery soup
1 can cream of chicken soup
2 1/2 cups chicken broth
1 package (16 oz) regular Velveta cheese
1/2 package (16 oz) Mild Mexican Velveta cheese
1/4 teaspoon garlic salt
1/2 cup half and half
1 can artichoke hearts (not marinated), cut in quarters
Cook chicken and onion over low heat in about 2 1/2 cups water until chicken is done. Then separate chicken from broth and onions; cut the chicken into small pieces and set aside. Combine broth and onions, garlic salt, and canned soups in large pan and cook over medium heat. Add chunks of cheese slowly and stir until melted. Then add half and half, chicken, and artichoke hearts. Heat and serve.