Using canned chicken, prepared salsa and flavorful chicken broth allows you to make this satisfying soup in just 25 minutes. Try it...it's zesty and delicious.
cost per recipe: $11.28
Stir the chicken, picante sauce, corn and broth in a 3-quart saucepan and heat to a boil over medium-high heat. Reduce the heat to low and cook for 5 minutes.
Place about 1/3 cup tortilla chips in the bottom of each of 6 serving bowls. Ladle the soup over the chips and sprinkle each with about 1 tablespoon of cheese. Serve immediately.
Better than what I expected
I adjusted to an 8 oz jar of Medium heat picante, 2 cups chicken broth, can of black beans instead of corn & added brown rice & cumin/taco seasoning. Pretty good & had a little kick to it
I revamped this
I used: two cans of Rotel w/ green chilis, 1/2 can of tomato pastes, 2 cans of corn, 4 Jalapeño slies, 1tbsp of Cumin, 1/4 cup onion dehydrated, 1 can of chicken, 1/2 tsp. Of Onion and garlic powder, Dash of pepper, 3 cups of chicken broth. Some water. The juice were so tasty. We really enjoyed it. But next time I'll use leftover chicken instead of can.I had to tweak this recipe being from south, flavors where it's at! Not spice, flavor. This recipe is a one pot wonder.Great for quick dinner.
This recipe is easy and fast to fix.
I added onions and a can of chili's for extra spice.
It still seemed watery and lacks something I can't put my finger on
If I make this recipe again, I will use baked, cut up chicken tenders for texture and better flavor instead of the canned white chunk chicken breast.
Super fast and super yummy!
This was so fast and deelish! I added some leftover rice which I added in the last few minutes and it was soooo good. I will definitely be making this again very soon!!!
ive made this about 4 times now its so good! and very fast and easy and cheap to make... I used real chicken green chilies and used less broth oh and med salsa very good!! tonight I added onions!