2 1/2 cups cooked chicken
1 11 oz. can Mexican corn
3 cans cream of chicken soup
1/4-1/2 packet taco seasoning
2 cans chicken broth
8 oz. sour cream
8 oz. Mexican velveta (1/2 of 1 lb pkg)
Mix first 5 ingredients and bring to a low boil. Mix sour cream and cubed velveta. Add 1 cup hot soup mixture to sour cream mixture to temper. Add to rest of soup and heat through.
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