- 4 green onions, chopped
- 2 cloves garlic, minced
- 1 can chopped green chiles
- 1 bell pepper
- 2 tbsp olive oil
- 2 – 14 ounce cans tomatoes
- 2 -14 ounce cans chicken broth (or 4 cups homemade)
- 1 cup chopped cooked chicken
- ½ cup cooked corn (you could use frozen kernels)
- 1 – 8 ounce brick cream cheese
- 4 small corn tortillas, cut into about 2 inch slices
- salt and pepper to taste
- 1 -2 tbsp of Taco Seasoning (see tips)
- Garnish: fresh cilantro, sour cream, shredded cheese
- In a stock pot cook the onions, garlic, bell pepper and green chilis in the olive oil.
- When soft, add the tomatoes and chicken broth. Bring to a boil.
- Then add the cooked chicken and corn, then simmer on low to medium heat for about 20 minutes.
- Add the cream cheese, stirring to melt.
- Add the seasonings, and simmer about 10 more minutes.
- When you are ready to serve, add the sliced tortillas.
- Garnish with fresh cilantro, sour cream and cheese!
Recipe adapted from Frugal Antics of a Harried Homemaker
- This recipe is a great way to use up left over chicken.
- I like to use my own taco seasoning – it’s full of flavour without all the chemicals of the store bought packages. I make up a batch and keep it in my pantry.
- This recipe is very flexible. You can add what ever you have around or left over in the fridge! Have fun with it!
- If you want some heat, add some jalapeno peppers!
- And it’s delicious served with cornbread!
Do you have go to meals for hectic weeknights?
What are your family favourites?