Santa Fe Chicken

Shelia Baker

By
@halfwayhomemade

I should probably call this "Santa Faux Chicken" because it's not spicy, but it is very flavorful. It made a wonderful soup for lunch and a great casserole for dinner, with a side salad. Give it a try...remember, you can always add some "kick" if you like it hot :)

** If you're interested, this could be put into a crock-pot and simmered on low for a few hours with no problem**


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Rating:

Serves:

6 - 8 hungry folks

Prep:

1 Hr

Cook:

30 Min

Method:

Stove Top

Ingredients

1 large
stock pot

Directions Step-By-Step

1
2 lb Grilled Chicken breast, diced
1 can Cream of Chicken soup
1 cup Sour Cream (extra 1/2 cup doesn’t hurt)
1 envl Taco Seasoning Mix
1 can Diced Tomatoes
1 can Black Beans, rinsed
1 can Baby corn (like for stir fry OR 1 cup corn frozen sweet kernels)
1 cup Water, as needed
1 cup Pepper Stir-Fry Mix (sliced sweet peppers & onions, frozen)
2
In a large saucepan or stockpot, combine the soup, sour cream, and taco mix. Add in all remaining ingredients except water.
Stir well.
3
Add water until mixture is thin as you like it for soup.
Heat through.
4
Either serve as a soup with crusty bread or tortilla chips, or use for casserole:

Pour prepared “soup” over crushed tortilla chips or prepared rice that you’ve spread over the bottom of a baking dish.
Top with 1 1/2 cups shredded cheese.
Bake @ 400 for 40 minutes or until cheese is gooey and browning.
Makes 3 8”x8”x1.5” casseroles.
Freezes well; simply thaw & bake.

About this Recipe

Course/Dish: Chicken, Chicken Soups
Main Ingredient: Chicken
Regional Style: Southwestern
Other Tag: Quick & Easy