Combine in a stockpot:
*2 small jars mild green chili salsa
* 1 tsp garlic salt
*2 cans shoepeg corn ( white corn), may also use frozen-about 3 cups
* 3 cans chicken broth (14.5 oz) and the drippings from the baking chicken(see below)
*2 cans of white beans drained
* 2 cans of black beans, rinsed
* Two 8-ounce cream cheese.
Bake 3-4 chicken breasts- seasoned with seasoning salt, chili powder, celery salt and pepper. ( I wrap mine in parchment and bake to keep in all of the juices) Dice chicken and add to bean mixture. This is a rich soup and I would even try adding half the cream cheese and then adding milk to taste to tone it down. It is a fabulous fall soup- "SOUPER YUMMY"
Top with corn chips, cheese and fresh tomatoes and cilantro.
5 comments:
Mom recommended I 1/2 this recipe and make it for dinner and with it being a cool day with lots of rain it felt perfect! Spicy, creamy, yummy soup and cookies for dinner! Shawn doesn't like soup but he said he loved it. :) Another successful Anderson recipe.
Hurray!! I am so glad you tried it EM- and Mom too. It is so good
I made the soup for my dinner group tonight and I love it. I used half the salsa and half the cream cheese and didn't add anything. Mine probably wasn't as creamy as Ems and not as spicy but it was great for the kids. Thanks Ging
I decided to look at the comments before I opened the beans and I realized with mikes ulcer and my girls lack of spicy eating that the 1/2 idea was just right also 1/2 the cream cheese for me. I love it but I'd rather have a cookie after dinner than that much fat in my soup. it sounds so good i cant wait to have it tonight.
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