santa fe chicken

a recipe by
Shelia Baker
Springtown, MO

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**

serves 6 - 8 hungry folks
prep time 1 Hr
cook time 30 Min
method Stove Top

Ingredients For santa fe chicken

  • 1 lg
    stock pot

How To Make santa fe chicken

  • 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.