Home Cooking Recipes
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Mexican Chicken Soup
Chef:  Rochelle Rocheford - Potwin, KS          Category:  Main Dishes

Ingredients:
1 lb. bag wide egg noodles
1 can family size condensed tomato soup
1 can family size condensed cream of chicken soup
2 (6 oz.) cans chunk white chicken
1 (15 1/2 oz) can drained whole kernel corn
1 (15 1/2 oz) can drained and rinsed black beans
milk
Tabasco sauce












Directions: Boil noodles in water and completely drain. While noodles are boiling in soup pot combine soups with enough milk for desired consistency. Add corn, chicken and beans. Season with Tabasco sauce as desired. Add cooked noodles and simmer on medium heat 20 minutes or until heated through. Stir often to prevent sticking. Serve with warm tortillas or a side of taco chips.

Notes: I love to experiment in the kitchen and this is one of the most unique things I have come up with. My family loved it and now asks for it.

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