This is my favorite soup. The recipe came fro Kraft Food Network, changes my boss made in the recipe and then of course I had to add my own touch.
prep time10 Min
cook time50 Min
zesty italian dressing
1 1/2 c
boneless, skinless chicken breasts
ranch style beans, undrained
rotel tomatoes, undrained
frozen corn, thawed
taco bell thick and chunky medium salsa
mexene chili powder
mexican four style cheese, shredded
How To Make
Mix Italian dressing and garlic in large saucepan; cook on medium heat for one minutes, stirring occasionally.
Gradually add the broth and water, stirring until well blended.
Add chicken and bring to a boil. reduce heat and simmer for 20 minutes or until chicken is tender.
Remove chicken from broth and cool. Shred when the chicken is cooled.
Add beans, tomatoes, corn, chili powder, salsa and cumin to broth mixture. Simmer for 10 minutes.
Add chicken, sour cream, and cheese to mixture. Stir until blended well.
To serve, place in bowl and add crushed tortilla chips.
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