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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 8 |
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I've modified from a friend to help make it lower in fat. Freezes great! Ingredients:
4 -5 chicken breasts |
1 (10 3/4 ounce) can cream of mushroom soup (healthy request) |
1 (10 3/4 ounce) can cream of chicken soup (healthy request) |
1/4 cup fresh cilantro (chopped) |
3 (1 1/4 ounce) packages reduced-sodium taco seasoning mix |
1 tablespoon chili powder |
1 (4 1/2 ounce) can diced green chilies |
1 (10 ounce) can rotel tomatoes |
1/2 small onion |
1 teaspoon garlic powder |
1 teaspoon cumin |
Directions:
1. Cook chicken in about 6-8 cups water in deep soup pan.
2. Shred chicken and return to boiling chicken broth. Add all listed ingredients.
3. Simmer on low for 2 hours, for the flavor to blend well.
4. Serve while hot with tortilla chips, grated cheese, and homemade pico de gallo.
5. Sometimes, I'll add a little brown rice or quinoa to stretch it- quinoa adds lots of protein and is also good for the kids!
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