 |
Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
|
A great friend of mine served this dish to us on cool fall evening about four years ago. I have made it numerous times since then. It is easily assembled and can be topped with grated cheddar cheese, chives, sour cream or crumbled tortilla chips. Read more . We use Scoops tortilla chips to make this fun & delicious. Ingredients:
2 cups cooked chopped chicken |
1 can rotel tomatoes |
2 (10.75 oz) cans cream of chicken soup |
2 tsp oregano |
2 tsp cumin |
2 (15 oz) cans chicken broth |
1 (15 oz) can whole kernel corn, drained |
1 (15 oz) can white beans, rinsed and drained |
tortilla chips |
Directions:
1. Combine all ingredients except chips in a large pot with lid.
2. Heat to boiling then reduce heat to low.
3. Simmer for 35 minutes.
4. Serve hot soup with tortilla chips.
|
|