Quick, yummy recipe
Ingredients:
2-3 chicken breasts (depending on size, and how much meat you like)
1 can White Beans, rinsed and drained (2 cans if making vegetarian style)
1 can Sweet Corn kernels, rinsed and drained
1 can Cream of Cheddar soup
1 packet Taco Seasoning
Cilantro (fresh or dried)
Chili Powder
Cumin
Lime or Lemon Juice
3 cups chicken broth (or veggie broth, if you're making vegetarian style)
Plain Yogurt
Salsa (green or red)
Doritos or other corn chips
To Cook:
In a deep pot, heat the broth to low boil; turn down heat.
Add the packet of Taco Seasoning, and, to taste: Cilantro, Chili Powder, Cumin, and Juice (I used between 1/2-1 Tablespoon of the spices, and 2 Tablespoons of the Juice). Stir to blend, then add the chicken.
Cook chicken until done, fish out of the broth and cool enough to shred.
In the meantime, put your Beans and Corn in the broth.
Return shredded chicken to broth, let heat, then add Cream of Cheddar soup.
Stir everything, and let heat until blended.
To Serve:
Crumble corn chips into a warm bowl.
Pour soup over the top.
Add a teaspoon or two of Yogurt and a teaspoon or two of Salsa as garnish.
Eat.
This is the first time I've made the recipe this way, and it looks like there's at least four good servings, possibly more, depending on the size of your bowl. If you like it hotter, you could add chili peppers, and I'm thinking you could also use grated hard cheese as a thickener, as well - I used what I had on hand, including some frozen green and red bell peppers. You could probably garnish with fresh avocado, too, or shredded cheese - feel free to experiment!