This recipe if from my sister-in-law, and has a few changes. I love how quick and easy it is! It could be another food storage recipe if you used canned chicken and dried onion flakes.
Ingredients:
1/4 C onion, diced
3 cans chicken broth
3 cans cream of chicken soup
3 chicken breasts, cooked and shredded
1 C salsa
1/2 tsp pepper
1 tsp chili powder
1 can black beans (drained and rinsed)
1 can corn
Saute onion in small amount of chicken broth. Add cream of chicken, remaining chicken broth, and shredded chicken. Bring to a boil. Reduce heat and add remaining ingredients. Simmer for 20 minutes.
Serve with tortilla chips, cheese, avocado, tomato, diced green onion, sour cream. (In this picture, I didn't have any tomato or green onion).
I made this one time using left over rotisserie chicken, and it was really yummy. Now that is what I use fairly often. I will just buy one and use half of it one night, then the next night make this soup using the other half. I used medium salsa, and it was a little too spicy for my kids, but great for me. I also have made small batches using only 1 can of cream of chicken and chicken broth, then just whatever amount looked good for the rest of the ingredients.
