Happy 2014! We are staring off the year with some pretty cold conditions in MN. Let's hope this soup warms us up! It has a Mexican type zest to it and looks easy to make.
Ingredients:
2 Tbs. Fleischmann's made with Olive Oil Spread
1 pound boneless skinless chicken breasts, cut into small pieces
1 cup chopped onion
1 tsp. ground cumin
1 can(10-3/4 oz. each) reduced sodium condensed cream of chicken soup
1 can (10 oz. each) Ro-Tel Original Diced Tomatoes & Green Chiles, undrained
1 cup frozen whole kernel corn
1/2 cup water
Directions:
- Melt margarine in large saucepan on medium high heat. Add chicken and onion; cook 4 to 5 minutes or until chicken is no longer pink and onion is tender.
- Add cumin; cook and stir 1 minute. Add remaining ingredients. Increase heat to high, cover and bring to a boil. Reduce to medium low and simmer for 10 minutes.
Tupps Tidbits ~ I thought Ro-Tel was only for cheese dip.....
WHOA! One tsp of cumin...yea it was pretty strong cumin! The soup had a little "zest" or "kick" to it and it was not that bad, but definitely NOT A KEEPER!
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