1 tbsp. Olive oil 1/2 lb. boneless, skinless chicken breast, diced 1 can (10 3/4 oz.) Condensed Cream of Chicken Soup 1 can (11 oz.) Condensed Fiesta Nacho Cheese Soup 1 can (14.5 oz.) Chicken Broth 1 can (14.5 oz.) Hunt's Diced Tomatoes with Sweet Onions 1 can (15.25 oz.) Whole Kernel Sweet Corn, drained 1 can (4 oz.) Diced Green Chilies, drained 2 cups Mexican style shredded cheese, divided 2 tbsp. chopped fresh cilantro 2 tbsp. chopped fresh chives Yellow corn tortilla chips Garnish: Dollop of sour cream, salsa, diced onion, additional fresh cilantro or chives, etc. For a spicier soup, add chili powder, to taste.
In a Dutch oven over medium-high heat, cook chicken in olive oil until done, about 5 minutes. Add all canned ingredients. Blend well, and simmer for 10 minutes. Stir in 1 cup of the cheese, and the fresh herbs. Continue cooking for another 5 to 10 minutes, until cheese is melted, and soup is heated through.
To serve, crush some tortilla chips into bowl, sprinkle with a little cheese, then ladle the hot soup over top. Garnish with a dollop of sour cream, and toppings of your choice.
An Original Recipe by Kimberley Bevins
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