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October Dinner Fondue

By: Campbell's Kitchen

"Friends coming over? Add to the fun by serving this easy to make, main-dish fondue to serve with chicken, veggies or tortellini. Or you can be creative, and come-up with your own dippers for this versatile recipe."

Rate/Review | Read Reviews (1)

Prep Time:
20 Min

Cook Time:
10 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 16 servings

Ingredients

1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
3/4 cup milk
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 cup shredded Cheddar cheese
2 tablespoons chopped fresh cilantro leaves
Suggested Dippers: chicken nuggets, tortellini, mini ravioli, steamed broccoli and/or cauliflower

Directions

Heat the soup and milk in a 2-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally. Stir in the chili powder, cumin and cheese. Cook and stir until the cheese is melted. Stir in the cilantro.
Pour the soup mixture into a fondue pot or slow cooker. Serve warm with the Suggested Dippers.

Footnotes

Tip: Try serving in a real pumpkin! Carefully slice off the top third of a small pumpkin. Scoop out the seeds and scrape away all of the stringy fibers. Cover with a damp paper towel. Microwave on HIGH for 30 seconds or until warm. Pour the soup mixture into the pumpkin and serve immediately.