Santa Fe Chicken
** 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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1 largestock pot
How to Make Santa Fe Chicken
- 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)
- In a large saucepan or stockpot, combine the soup, sour cream, and taco mix. Add in all remaining ingredients except water.
- Add water until mixture is thin as you like it for soup.
- 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.