CHICKEN MEXICAN SOUP
Source of Recipe
TOH BB 2006
List of Ingredients
3 chicken breasts, cooked and cut in pieces
1 medium onion, chopped
2 cans (10 oz.) of Mexican Ro-tel with juice (I put this in my food chopper to chop it a little finer)
2 cans (14 oz.) chicken broth
1 can (15 oz.) whole kernel corn, drained
1/2 tsp. cumin
1/4 tsp. oregano leaves
Salt and pepper to taste
Recipe
Combine all ingredients in crockpot.
Cover and cook on low for 6-8 hours or on high for 3 hours.
Serve in bowls topped with tortilla chips and sprinkle of shredded cheese if desired.
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