Ingredients
8
8 servings
- •4 cups water
- •4 skinless, boneless chicken breast halves
- •1 (10.75 ounce) can condensed cream of chicken soup
- •1 (15 ounce) can whole kernel corn, drained
- •1 (15 ounce) can ranch-style beans, undrained
- •1 (14.5 ounce) can stewed tomatoes, undrained
- •1.5 tablespoons ground cumin
- •1.5 tablespoons chili powder
- •1.5 teaspoons garlic powder
- •1 tablespoon butter
- •0.5 onion, chopped
- •salt and ground black pepper to taste
Instructions
- Bring water to a boil in a dutch oven or large pot; cook chicken breasts in boiling water over medium-high heat until chicken is no longer pink in the center, about 20 minutes. Remove chicken from pot and shred, reserving cooking liquid.
- Stir cream of chicken soup, corn beans, and tomatoes into cooking liquid. Add shredded chicken; season with cumin, chili powder, and garlic powder and continue simmering.
- Melt butter in a skillet over medium heat; cook and stir onion until lightly browned, about 15 minutes. Stir onion into soup and season with salt and black pepper.
Nutritional Facts
Per 8 servings
- Calories: 220
- Carbohydrate: 26g
- Fat: 6g
- Fiber: 5g
- Protein: 18g
- Sugar: 5g
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