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Foodgeek: |
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Rating: |
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Servings: |
1 gallon |
Prep. Time: |
:30 |
Total Time: |
1:00 |
Ingredients: |
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1 (lg.) whole chicken
1-1/2 cups chopped onion
1 can (4 oz.) chopped green chilis
1 can diced Rotel tomatoes
1 pkg. taco seasoning
1 pkg. (1 oz.) buttermilk ranch dressing mix
1 can whole kernel corn, drained
1 can pinto beans, drained
1 can cream of chicken soup
1 tsp. chili powder
1/8 tsp. cumin
1/2 cup freshly chopped cilantro
Corn tortillas, cut into strips
Grated cheddar cheese
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Directions:
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Cook chicken in crock-pot or boil on stove until done. Discard skin and bones. Chop chicken; cover and set aside.
Add broth to a large pot, adding enough water to equal a gallon of liquid. Add remaining ingredients, except for chicken, tortillas, cheese and cilantro. Bring to a boil, reduce heat and simmer for 45 minutes, stirring occasionally. May need to add water during cooking time.
When soup is done, stir in the cooked chicken and fresh cilantro. Drop tortilla strips in each bowl of soup and top with grated cheese. Go sparingly on the tortillas, as they will soak up the juice quickly.
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This is a thick hearty soup and an avocado salad on the side would make a complete meal.
(I worked with this recipe until I got it perfected, so try to use the exact ingredients and measurements if possible.)
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