(My recipes are not necessarily gourmet but they are, for the most part, easy and very tasty. I got this one from a lady at a church in Baton Rouge, and later added a couple of extras to make it my own)
- 1 pack of boneless chicken breasts
- 1/2 cup each of chopped sweet onion and bell pepper
- 1 can cream of chicken soup
- 1 can cream of celery soup
- 1 can chicken broth
- 1 can Ro-tel tomatoes (mild or regular)
- 1 can creamed corn
- 1 lb. Velveeta
- McCormicks Mexican seasoning
- 4 flour tortillas
Cut the chicken into small pieces. Dust with Mexican seasoning and saute in a little oil. Do not overcook, it will finish cooking in the hot soup. Remove from oil and drain. Add the onion to the oil and saute. After a couple of minutes, add the bell pepper and cook both until the onions are clear. Remove and drain. In a large pot, combine the canned soups, corn, Ro-tel (drained) and heat gently. Add the onions and peppers. When hot, break the Velveeta into small pieces and add; stir until melted. Tear the tortillas into small pieces and add them along with the chicken to the soup. Then add some more Mexican seasoning to taste. Serve as is, or garnish with chopped tomatoes, green onion or crisp tortilla chips.
Note: I first bought McCormicks Mexican seasoning at a local store but, when I went back to get more, they no longer carried it. In fact, no store in town carries it, and I checked them all. If you cannot find it, go to McCormicks.com and they have a list of vendors who will ship it. You may want to get several to justify the shipping cost, but it really is good and I use it for several other dishes as well. Also, as with many soups, it is much better the next day…the tortillas get REAL tender, like dumplings. YUM!