I'm a working outside the home wife and mom who tends to say too much of what's on her mind. For instance, I was talking recipes with a friend and inadvertently blurted out, "Oh, mine is WAY MORE HOMEMADE than that."
This recipe is a little more like food assembly (a la Food Network's Sandra Lee) but it's good and quick for a weeknight dinner solution. I will be posting my real HOMEMADE version of this soup soon.
1 rotisserie chicken (from grocery store) Olive oil or butter for sautee 1 onion (rough dice) 2-3 cloves garlic (minced or pressed) 1 teaspoon chili powder 1 teaspoon ground cumin 1 teaspoon ground coriander 2 cans cream of chicken soup 1 can creamed corn 1 can whole kernel corn (drained) (optional) 1 can Ro*Tel diced tomatoes 1 can [regular] diced tomatoes Chicken broth/stock to taste
You will also need:
Stock pot Tortilla Chips Pre-shredded Mexican cheese blend
De-bone at least half of the roasted chicken and coarsely chop it into bite sized chunks.
Open all cans (tomatoes, soup and corn).
Heat some butter or oil in a stock pot over medium high heat, add diced onion and sautee for a few minutes. Add garlic and cook for just a minute. Then and chili powder, cumin and coriander and stir while cooking until fragrant. Add in coarsley chopped chicken and stir around to coat the chicken in the spices just a bit.
Now comes the easy part. Empty all cans into the pot... cream of chicken soup, creamed corn, whole kernel corn, Ro*Tel and diced tomatoes. Stir around and begin slowly adding chicken stock/broth until it reaches the thickness/thinness that you desire. Heat until all is completely combined and thouroughly warmed.
Serve in a shallow bowl. Assemble by breaking up some tortilla chips in the bottom of the bowl, sprinkling generously with cheese and ladeling the soup over the top. I like to sprinkle a little extra cheese right on top.