Not Quite NigellaThe cooking, eating and travel blog of a hungry blogger from Sydney, Australia featuring original recipes, interviews and articles on all things food @
Tuesday, May 5, 2009
My take on Baja Chicken Soup
At our local bar & grill they have the best Baja Chicken Soup so I thought I would try and re-create it at home. This is how I did it!
3 boneless skinless chicken breasts cut in bite size pieces
1 tbl olive oil
1 can cheddar cheese soup
3 cups chicken broth
1 can ro-tel
2 cans black beans drained and rinsed
1 can corn
1 packed taco seasoning
Place olive oil in stock pan, heat over medium heat, throw in chicken. Cook until it's white on outside. (It will cook more so make sure and don't cook all the way through). Place can of soup and chicken broth in pot and bring to boil. Then place rotel, beans and corn in pot. Season to your taste with seasoning packet (I only used 1/2 for us). Simmer until heated through and ready to eat.