This is SO easy because most of the ingredients come from cans, but you'd never notice it! I think it's restaurant-worthy.
4-6 chicken breasts (boneless/skinless)
Boil the chicken for 20 min, then cube and save 2 cups of the broth.
1 chopped onion
4-5 cloves of garlic, minced
1 T olive oil
3 cans chicken broth
2 cups chicken broth from boiling
2 cans diced Rotel tomatoes w/ green chiles
1 can corn
1 can black beans
1 can diced green chiles
1 can tomato paste (medium-sized)
1 c chopped fresh cilantro
1 pkg ranch dressing (the powder)
1 pkg taco seasoning mix
Saute onion and garlic in the 1 T olive oil. Add all other ingredients. Simmer for at least an hour. Serve with shredded Monterrey Jack cheese and a dollop of sour cream, if desired. Eat with tortilla chips or spoon!
1 comment:
YUM!!! This was so good. I liked how it was pretty spicy... it was spicy enough for me, but not too spicy for Chris. I love it as a chicken variation to my normal taco soup. I will be making this again! Thanks!
Post a Comment