Santa Fe Chicken

3
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**

Rating:
☆☆☆☆☆ 0 votes
Serves:
6 - 8 hungry folks
Prep:
1 Hr
Cook:
30 Min
Method:
Stove Top

Ingredients

1 large
stock pot

How to Make Santa Fe Chicken

Step-by-Step

  • 12 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)
  • 2In a large saucepan or stockpot, combine the soup, sour cream, and taco mix. Add in all remaining ingredients except water.
    Stir well.
  • 3Add water until mixture is thin as you like it for soup.
    Heat through.
  • 4Either 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.

Printable Recipe Card

About Santa Fe Chicken

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