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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A rotisserie chicken from the store works great here if you are in a hurry. My family enjoys this for dinner and leftovers for lunch the next day. I enjoy the recipe because about 30 minutes is needed from start-to-finish. Read more . The recipe comes from the Paula Deen cooking magazine. Ingredients:
2 t. vegetable oil |
1 c. chopped onion |
1 c. red bell pepper (or yellow or orange) |
1 c. frozen whole kernel corn |
2 garlic cloves, minced |
1 (14.5 ounce) can diced tomatoes |
2 cups of chopped cooked chicken (using a grocery rotisserie chicken) |
1 1/2 t. creole seasoning |
1 (32-ounce) carton swanson low-sodium chicken broth |
sour cream and chopped fresh cilantro for garnishing |
Directions:
1. In a heavy pot, heat oil over medium-high heat. Add onion, bell pepper, corn, and garlic, and saute until tender. Stir in tomatoes and chicken. Sprinkle with seasoning, and saute 2 minutes. Add chicken broth. Bring to a boil. Reduce heat, and simmer 20 minutes. Top with sour cream and cilantro.
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