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Easy to make, and a wonderful soup on a chilly night.
Place chicken breast in enough water to boil. Bring it to a boil, and cook for 5-10 minutes until cooked through. Once cooked, cut it up and throw it into a mini-or regular-sized food processor to cut it up into small pieces.
If you don’t feel like cooking chicken, you can use a large can of chicken found next to the tuna. Drain water, and break into small pieces with your hands.
While the chicken is cooking, put all the other ingredients (drain the corn!) into a big pan on the stove. Simmer on medium as it waits for the yummy chicken!
Add the chicken, let simmer at a looow boil for another 10 minutes.
Place yummy scoops into bowls, add sour cream (if you like it) and a handful of grated cheese. Then break up tortilla chips into it, eat and enjoy!
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kam365 on 1.4.2010
OK – now I have to try it with your modifications . . . my favorite things are the taco seasoning and trying pinto beans. Oh soup, I hear you calling!
scarpa79 on 12.28.2009
I made this recipe for my 4 boys, my husband and myself with a couple slight modifications and it was SOOOOO yummy!!!!!!!
I doubled the recipe for starters. I used 4 chicken breasts butterflied (which was really 2 whole breasts) and I cut a small onion and paired that with a can of fire-roasted tomatoes in place of the Rotel (my husband can’t handle much spiciness and the peppers in the Rotel). I also used canned pinto beans in place of the black beans due to our preferences. I also added taco seasoning (about the equivalent to one package) It was unbelievable!!