Mexican Chicken Soup

By oakleyj

Ingredients

• 2 cups milk
• 1 can cream of chicken soup
• 1 8¾ oz can of whole corn, drained or 1 cup frozen corn
• 1 cup chopped tomatoes
• 1 4 oz can chopped green chili peppers, drained
• 2 Tbsp minced dried onions
• 2 cloves garlic, minced
• ¾ tsp dried oregano, crushed
• ½ tsp ground red pepper
• 1 ½ cup cooked chicken, cubed
• 1 cup shredded Montery Jack cheese (4 oz) (can substitute cheddar)
• 1 bag tortilla chips (scoops work best)

Details

Servings 6

Preparation

Step 1

• In a large saucepan, stir together milk and condensed soup; stir in corn, tomatoes, chili peppers, dried onion, garlic, oregano and ground red pepper.

• Bring to boiling. Reduce heat. Simmer, uncovered, for 5 minutes.

• Add chicken and cheese; heat and stir until cheese is melted and chicken is heated through.

• Serve with tortilla chips.