From Church Cookbook
1 (15 ounce) can whole kernel corn, drained
2 (14.5 ounce) cans chicken broth or 2 cups water with 2 cubes chicken broth
1 (10 ounce) can chunk chicken I use two cans and put it in at last 10 minutes.
1 (15 ounce) can black beans drained
1 (10 ounce) can diced tomatoes with green chilies I use rotell brand
Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. Pour everything into a large saucepan or stockpot. Simmer over medium heat until chicken is heated through. Serve with crushed tortilla chips and a dollop of sour cream on top and we top with cheese.
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