1 medium onion
3 cloves garlic
2 tablespoons oil
2 cans stewed Mexican tomatoes
1 can Rotel tomato green chilies (or 1 can diced green chilies)
1 can tomato soup
1 teaspoon chili powder
1 teaspoon cumin
2-3 chicken bouillon cubes
1 beef bouillon cube
2 cups diced cooked chicken
1 can corn
4 ounces sour cream
Blue tortilla chips
cheddar cheese, grated
Saute onion and garlic in oil. Add stewed tomatoes, green chilies, tomato soup, chili powder, cumin, chicken and beef bouillon cubes, cooked chicken, corn and sour cream. Cook until hot. Serve with crumbled tortilla chips and cheese on top.
This soup is super tasty just as it is in the recipe, but I always throw the Mexican tomatoes, Rotel, garlic and onion in the food processor, then there are no big chunks for picky eaters.
Subscribe to:
Post Comments (Atom)
2 comments:
This was fabulous. I made it earlier in the day and then threw it in the crock pot to keep warm. The best part was how few dishes I needed to use to make it. The clean up was simple. Would definitly make this again.
I never thought of making it in a crockpot... you are brilliant!
Post a Comment