Creamy Rotisserie Chicken & Potato Soup - cooking recipe

Ingredients

1 large russet potato, peeled & cubed
1 (10 1/2 ounce) can 98% Fat Free Campbell's Cream of Celery soup
1 cup PictSweet Frozen 3 Pepper & Onion Blend
3 cups chicken broth
2 cups rotisserie chicken, shredded

Preparation

In a stockpot, cook frozen pepper and onion vegetable blend with 1 tablespoon of butter on medium to medium-high heat for 5 minutes or until peppers are soft and onions are translucent in color. Add potatoes and chicken stock. Bring soup to a boil then cover and reduce heat down to medium-high. Cook for 10-15 minutes until potatoes are tender. Once potatoes are tender, remove lid, add shredded chicken and cream of celery soup. Stir until combined. Cook an additional 5 minutes.
This dish was created by Walmart Mom, Heather Batts.
Tips.
Serve in your favorite soup bowl with crackers. Season with salt & pepper to taste.