Thursday, February 5, 2015

TEX-MEX CREAM OF CHICKEN SOUP

Not sure if I got this old recipe from BH&G or from Kraft Foods.

1/2
 pound ground raw chicken or turkey
1/4
cup  chopped onion
2
cloves  garlic, minced
2
cups  milk
1
 10-3/4-ounce can condensed cream of chicken soup
1
 7-ounce can whole kernel corn with sweet peppers, drained
1
medium  tomato, chopped (3/4 cup)
1
 4-ounce can diced green chiles, drained
2
tablespoons  snipped fresh cilantro or parsley
1/4
 teaspoon ground red pepper (cayenne)
1
cup  shredded Monterey Jack cheese (4 ounces)
 Fresh cilantro or parsley (optional)

1. In a large saucepan or Dutch oven cook ground chicken or turkey, onion, and garlic until chicken or turkey is brown and onion is tender. Drain fat from pan.
2. Stir in milk, cream of chicken soup, corn, chopped tomato, chili peppers, cilantro or parsley, and ground red pepper. Bring to boiling. Reduce heat and simmer, uncovered, for 5 minutes, stirring occasionally. Add cheese; cook and stir until cheese melts. Garnish each serving with additional cilantro or parsley, if desired. Makes 4 servings.


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