 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 16 |
|
A favorite soup transformed into a quick chili Ingredients:
1 roasted deli chicken |
2 medium onions, chopped |
2 (14 1/2 ounce) cans diced tomatoes |
2 (4 ounce) cans whole green chilies |
2 (10 ounce) cans ro-tel mexican festival tomatoes |
2 (14 1/2 ounce) cans black beans |
2 (11 ounce) cans white shoepeg corn |
2 (1 1/4 ounce) packages taco seasoning mix |
2 (1 ounce) packages dry ranch dressing mix |
Directions:
1. Saute onion in olive oil until soft.
2. As onion cooks, remove meat from chicken and add to onion.
3. Stir in taco seasoning and dressing mixes.
4. Add 1 can of tomatoes and 1 Rotel, with all liquids.
5. Pour 1 can of black beans into blender with liquid, add the chilis, puree and add to pan.
6. Puree 1 can corn,1 can tomatoes and 1 can Rotel with can liquids 1 and add to pan.
7. Drain and rinse 1 can of black beans, add to pan.
8. Add 1 can of corn with liquid to pan.
9. Bring all ingredients to a boil, turn to simmer.
10. Cook for 30 minutes.
|
|