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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 16 |
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A favorite soup transformed into a quick chili Ingredients:
1 roasted deli chicken |
2 medium onions, chopped |
2 (14 1/2 ounce) cans diced tomatoes |
2 (4 ounce) cans whole green chilies |
2 (10 ounce) cans ro-tel mexican festival tomatoes |
2 (14 1/2 ounce) cans black beans |
2 (11 ounce) cans white shoepeg corn |
2 (1 1/4 ounce) packages taco seasoning mix |
2 (1 ounce) packages dry ranch dressing mix |
Directions:
1. Saute onion in olive oil until soft. 2. As onion cooks, remove meat from chicken and add to onion. 3. Stir in taco seasoning and dressing mixes. 4. Add 1 can of tomatoes and 1 Rotel, with all liquids. 5. Pour 1 can of black beans into blender with liquid, add the chilis, puree and add to pan. 6. Puree 1 can corn,1 can tomatoes and 1 can Rotel with can liquids 1 and add to pan. 7. Drain and rinse 1 can of black beans, add to pan. 8. Add 1 can of corn with liquid to pan. 9. Bring all ingredients to a boil, turn to simmer. 10. Cook for 30 minutes. |
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