Nacho Chicken Chowder
1 lb chicken tenderloins
2 tbsp butter
Garlic Salt & Pepper
1 small chopped onion
1 Tbsp chicken bouillon granules
2 tsp cumin
1 tsp chili powder
1 tsp Tony Chachere's Creole Seasoning
4 cups water
1 can black beans, rinsed and drained
1 can Campbell's Fiesta Nacho Cheese Soup
1 can cream style corn
3/4 cup sour cream
Shredded Cheddar
Diced, fresh tomato
Cilantro sprigs
Corn Chips
Cut the chicken into bite-sized chunks and brown in a Dutch Oven in the butter. Season with garlic salt and pepper to taste. Add the onion and continue cooking until onions are translucent. Stir in cumin, chili powder, creole seasoning, water, black beans, soup and corn and simmer for about 20 minutes, or until all ingredients are thoroughly heated and blended together. Just before serving stir in sour cream until smooth. Garnish each serving with diced tomato, a bit of shredded cheddar and a cilantro sprig and serve with corn chips.
Tastes good and it's fast and easy!
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