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2 (11 oz.) cans condensed nacho cheese soup
3 1/2 c. 1% low-fat milk
1 (12 oz.) box frozen mashed winter squash
1 (14 1/2 oz.) can zesty diced tomatoes with mild green chilies
1 lb. skinned boned chicken breasts
scallions, sliced (garnish)

Whisk soup and milk in a large saucepan until smooth. Stir
in frozen squash. Bring to a gently boil, stirring often and
breaking up squash as it thaws. Stir in tomatoes. Cut chicken in
bite-size pieces and add to soup; cook, stirring 3 to 4 minutes
until chicken is cooked through. Serve sprinkled with scallions.
Yields 6 to 8 servings.

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