Friday, September 5, 2008

Cheesy Chicken Fiesta Soup

This recipe originally called for enchilada sauce and velveeta. It needed some tweaking so this is what I came up with and much prefer. I wanted more of a cheesy soup as opposed to tomato-ey.

2 cans condensed Fiesta nacho cheese soup(don't add water)
2 2/3 cups sour cream (or milk/cream)
1 1/2 cups of chicken cut up - you can do fresh, canned (100z) or get the pkgs of precooked.
1 can ro*tel
1 can mexicorn or fresh/frozen corn and some fresh red and green peppers diced
I like to add a little extra red/green peppers and some red onions as well - you don't have to.
1 can black beans, rinsed
1 (4 ounce) can chopped green chiles - this gives a nice buzz. Add two and it's hot. Add three and whoa!
Sour Cream
shredded cheddar cheese
tortilla chips - or if you have all the time in the world go ahead and make your own baked tortilla strips

1. In a large pan, combine the first eight ingredients except for sour cream
2. Cook until heated through.
3. Add sour cream
4. Garnish with sour cream, shredded cheese and crumbled tortilla chips.

Note: You can make this in a crockpot but it doesn't sit well after a while. The cheese tends to burn on the sides.

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