Thursday, May 3, 2012

Mexican Chicken Chowder

2 1/2 cup Chicken Breast (Cooked and shredded)
1 (11 oz) can Mexi-Corn (drained)
1 (10 3/4 oz) can Cream of Potato Soup
1 (4 oz) can diced green chili's
2 tbsp. fresh cilantro (chopped)
1/2 package taco seasoning
1 (14 1/2 oz) can chicken broth
1 cup water
1 cup sour cream
1/2 cup cheddar cheese ( shredded)
Tortilla Chips

In a large saucepan combine: chicken, corn, cream of potato soup, diced green chili's, cilantro, taco seasoning, chicken broth and water.  Bring to a boil, reduce heat and simmer for 15 minutes. Stir 1 cup of hot soup into the sour cream. Return the mixture to the saucepan and heat through.  Sprinkle each serving with cheddar cheese.  Serve with warm tortilla chips.  Makes 4 main servings.

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