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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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My mom used to make this in the fall and winter when we were in high school, and it was one of the recipes I was sure to take with me when I moved out on my own. Ingredients:
1 cup onion, chopped |
1 garlic clove, finely chopped |
1 tablespoon oil |
3 cups chicken, cooked and shredded |
1 (1 1/4 ounce) package taco seasoning mix |
2 (14 1/2 ounce) cans diced tomatoes, undrained |
1 (15 ounce) can kidney beans, drained |
1 (8 3/4 ounce) can whole kernel corn, drained |
1 (4 ounce) can diced green chilies, drained |
1 cup chicken broth |
1/2 teaspoon cornstarch |
Directions:
1. Cook the onion and the garlic in the oil in a large saucepan over medium-high heat, until tender.
2. Add remaining ingredients, except for chicken broth and cornstarch.
3. Blend the cornstarch into the chicken broth; add to the saucepan.
4. Bring to a boil.
5. Reduce heat and simmer for 15 minutes, stirring occasionally.
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