Sunday, October 10, 2010

Fiesta Chicken Soup...for a group!

Last month I made this soup to serve at the dinner following the Women's Broadcast...this is not a very appealing picture...this is the recipe x 4 made in my big roaster...I did this 5 times (to serve 225)....
Here's the single's easy, once you cook the chicken, onions and peppers, and you can freeze it!
Fiesta Chicken Soup
3 chicken breasts, cooked and cut up
1 green pepper, diced
1 onion, diced
1 1/2 t cumin
1 1/2 t garlic powder
1 t chili powder
1 pkg frozen white corn
1 can kidney beans, drained
2 cans chicken broth (or water +bouillon paste)
1 can Rotell tomatoes (or any mexican style canned tomatoes...about 12 oz.)
1 small can tomato sauce
1/2 lb. Velveeta cheese
1 can cream of chicken soup
juice of 1 lime (optional)
3 corn tortillas, sliced
Boil the chicken breasts, cut up.
(You could actually use the water you cooked them in for the chicken broth, maybe with the addition of a little bouillon paste...Tone's??? or Better that Bouillon)
Dice green pepper and onion; saute in a little butter or oil.
Then just dump everything else into a pot; cook until cheese melts and tortillas soften and start to dissolve.
Nice to serve with this....sour cream, taco sauce, diced avocado, tortilla chips...

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