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Southwest Chicken Soup

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Ingredients for 6-10 servings

  • 4 Tablespoons Darigold® Butter
  • 1 Extra Large Sweet Onion, Small Diced
  • 10 Ounce Can Rotel® Diced Tomatoes & Green Chilies, Original, Undrained
  • 2 (4 Ounce) Cans Mild Diced Green Chiles
  • 15 Ounce Can Ranch Style® Beans, Undrained
  • 10.5 Ounce Can Cream of Mushroom Soup
  • 10.5 Ounce Can Cream of Chicken Soup
  • 5 Cups Pacific® Chicken Broth
  • 1 McCormick® Chicken Taco Packet
  • 2 ½ Pounds Boneless Skinless Chicken Breast
  • 10 Count Package Mission® Corn Tortillas, Diced into 1” Pieces
  • Darigold® Sour Cream
  • Darigold® Sharp White Cheese, Shredded
  • Fritos®, Optional

Preparation

In a large skillet add butter and sauté onions until soft and they have started to brown. In a crock pot, add the onions, Rotel®, green chiles, Ranch Style® Beans, cream of mushroom and cream of chicken soup, chicken broth and chicken taco packet; stirring to combine. Add the chicken breast, cover and cook for 3 hours on high. At the 3 hour mark add the diced tortillas and continue cooking for 1 hour or until tortillas have dissolved. Remove the chicken, shred and return back to the crock pot and stir to combine.
Serve the soup with sour cream, shredded cheese and Fritos®.

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