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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 10 |
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Ridiculously easy and quick. My husband's favorite. The only way to mess this one up is to add too much milk making the soup too thin. I got this recipe from my mother, but I don't know where it originated. The amounts can vary. You really can't mess this one up. Ingredients:
2 cans cream of chicken soup |
1/2 can corn, drained |
2 cans pre-cooked chicken or 2 pre-cooked chicken breasts, chopped |
3/4 cup milk |
2 cans green chili peppers (i use hatch brand) |
1/2 tablespoon pepper |
tortilla |
Directions:
1. Mix soups, chicken, corn and green chile in very large pot.
2. Gradually add milk to desired consistency.
3. I use about 3/4 of the empty soup can full.
4. Let boil.
5. Serve in bowls with tortillas on the side.
6. You can probably do this in a crockpot with raw chicken at the bottom, top with soup, corn, milk and chile and let cook 7 hours.
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