The original recipe does does not call for chicken and potatoes, but I added them it to make it a little more filling. Serve with tortilla chips. Yum!
Courtesy Taste of Home
Ingredients:
2 cans (10 ounces each) diced tomatoes and green chilies, undrained
1 pound process cheese (Velveeta), cubed
1 can (14-3/4 ounces) cream-style corn
1 can (14-1/2 ounces) chicken broth
1 can (11 ounces) Mexicorn, drained
Added:
1 chicken breast, cooked
4 potatoes, cubed (cooked separately)
Directions: In a large saucepan, combine all ingredients. Bring to a boil over medium-high heat, stirring frequently. Reduce heat; cover and simmer for 4-5 minutes or until cheese is melted and soup is heated through.
Yield: 8 servings (2 quarts).
Note: This is a "medium" (ie, mild, medium, hot) soup.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment