Sunday, June 7, 2009
It's good to have a few of those tried and true recipes that can be whipped up for a family meal in no time. This Southwestern style, hearty soup was invented by our friend, Tacy. Everything in it is a pantry staple in our home so I can make it any time. It has a creamy/cheesy tasting base that actually has NO cheese in it (shhhh, don't tell your family--they'll never guess).
2 cans condensed cream of chicken soup
3 cups chicken broth
28 oz can of diced tomatoes
1 onion, chopped
2 tablespoons olive oil
1 pound chicken, cooked and shredded or chunked (canned or leftover works well)
7 oz can chopped green chiles (or two smaller cans)
1/4 teaspoon garlic salt
1/2 teaspoon oregano
1/4 teaspoon ground cumin
chili powder to taste
salt to taste (you won't need any unless you used low sodium products)
black pepper to taste
Saute onion in olive oil. Add condensed soup (do not thin with water), stir. Slowly whisk in chicken broth. Add tomatoes, chicken, green chile and spices. Heat through.
Serves 8. This makes a large pot of soup and is great for leftovers. Serve with tortilla chips for a little crunch.
This is also something that I make when camping as nothing in it needs to be refrigerated if you use canned chicken.