We like Mexican food but sometimes it can be hard to jazz it up. While looking through various cookbooks and websites for ideas, I decided to give this recipe a try and serve it along side of corn tortillas. You could serve this as is with rice or even pasta, but I liked that we used this dish and filled our tortillas with something warm and cheesy.
1 can (10 3/4 oz.) Campbell's® Cream of Chicken Soup
(I made this homemade cream of chicken soup to use instead of canned)
1 cup Pace® Chunky Salsa OR Picante Sauce
1/2 cup water
1 cup whole kernel corn
1 can drained and rinsed, black beans
4 boneless chicken breast halves, sliced
Paprika
1/2 cup shredded Cheddar cheese
corn tortillas, warmed
MIX soup, salsa, water, corn and beans in 2-qt. shallow baking dish. Top with chicken and sprinkle with paprika. Cover.
BAKE at 350°F. for 45 min. or until done. Sprinkle with cheese.
SERVE by slicing chicken and stuffing in warmed corn tortillas.
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Yum! This looks great. I love that you made your own soup.
ReplyDeleteYUM! This looks wonderful!!!
ReplyDeleteOh WOW...this looks fantastic!!!!
ReplyDeleteLooks so colorful and delicious! I love that you made your own cream of chicken soup!
ReplyDeleteThat looks great, so bright & colorful. I'll also have to try that recipe making cream soups for recipes.
ReplyDeleteIt looks so fresh and colorful.
ReplyDeleteThese really sound awesome. I don't know why I never think of chicken when I make tacos.
ReplyDeleteIt's like super fresh salsa chicken.
ReplyDeleteSo simple! Thanks for the recipe!
ReplyDeleteLooks like a great idea for when I'm in the mood for Mexican food (which happens often) but don't want typical tacos. Awesome Idea to make your own cream of chicken soup, too. I never even thought of looking for a recipe for that!
ReplyDelete