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    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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