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From
the kitchen of Sandy Ditoro
1 can Cheddar Cheese Soup 2-3 Chicken Breasts
1
can Rotel
½ t. Chili Powder
3
cups Chicken Broth
½ t. Cumin
1
can corn
½ t. Onion Powder or Flakes
Cook
Chicken Breast in water with some chopped onion, celery and a bay leaf.
Add some chicken bouillon.
Chop
up chicken when done. Measure 3 c. chicken broth and combine with the
chicken and the rest of the ingredients.
Serve
with tortilla chips crushed on top and grated cheddar on top of that
Return to: Sandy's Kitchen