This recipe makes a whole stockpot full. You can cut it down, but the proportions don't come out quite right. Leftovers reheat quite well though, and you can even freeze some.
1. saute 4 boneless, skinless chicken breasts (I use a whole bag of Perdue frozen tenderloins)
2. Chop chicken into bite sized pieces.
3. Add to stock pot with:
(2) 10oz cans Fiesta Corn, drained (don't use the kind with black beans and onions - the spices in it don't work with this)8oz can chopped green chilis, undrained
32 oz can chicken broth
3 cans Cream of Potato soup
1 package powdered taco seasoning
4. Heat and stir on med-hi until low boil. Reduce heat, cover, simmer 1 hour.
5. Stir in 8oz tub sour cream.
Bring to quick boil for 3 minutes.
6. Serve with shredded cheddar and tortilla chips.
I usually use fat-free sour cream. It will look grainy until it reaches boiling, and then will smooth out. The sour cream adds flavor and thickness. It might be possible to use greek yogurt instead, but I don't know how it would hold up to being cooked. The sour cream does not separate when microwaving leftovers. I can eat this all week!
It really is simple - just cook the chicken, and then put in all these cans of stuff. Probably not recommended for those following a low-sodium lifestyle :)
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