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Tex-Mex Cream of Chicken Soup

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  • Tex-Mex Cream of Chicken Soup

    Tex-Mex Cream of Chicken Soup
    Better Homes and Gardens
    by Sunny

    1/2 pound ground raw chicken or turkey *I use shredded chicken
    1/4 cup chopped onion
    2 cloves garlic -- minced
    2 cups skim milk
    10 3/4 ounces condensed cream of chicken soup
    7 ounces whole kernel corn with sweet peppers -- drained
    1 medium tomato, chopped
    4 ounces diced green chilies -- drained
    2 tablespoons snipped fresh cilantro or parsley
    1/4 teaspoon ground red pepper
    1 cup shredded Monterey Jack cheese
    Fresh cilantro or parsley (optional)

    In a large saucepan or dutch oven cook ground chicken or turkey, onion, and garlic until chicken or turkey is no longer pink and onion is tender but not brown. Drain fat from pan. Stir in milk, cream of chicken soup, corn, chopped tomato, chili peppers, cilantro or parsley, and ground red pepper. Bring to boiling. Reduce heat and simmer, uncovered, for 5 minutes, stirring occasionally.

    Add cheese; cook and stir until cheese melts. Garnish each serving with additional cilantro or parsley, if desired.
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