by Karianne Stanton
Ingredients:
2 10 oz cans of chicken fajita seasoned chicken breast chunks
1 can Northern beans, undrained
1 can Cannelloni beans, drained
4 cups chicken broth
1 cup finely chopped onion
2 tsp minced garlic
1 bunch cilantro leaves, chopped
2 tsp cumin
2 tsp oregano
1/2 tsp cayenne
1 cup sour cream
3 cup shredded Monterey Jack cheese
Instructions:
In a large pot, brown the onion and garlic.
Add all ingredients except the sour cream and cheese.
Simmer 30 minutes.
Add sour cream and cheese.
Heat until cheese completely melts.
Serves 6 guests.
This recipe is delicious and easy to follow! I just put a bunch of chicken in a crock pot and then shredded it. It made for a quick and easy way to prep the chicken.
ReplyDeleteDelicious! I used the canned chicken breast and it was actually pretty good. I did season it and stir it in with the onions and garlic while they were cooking to give the chicken a little more flavor. It's super good topped with chopped cilantro and sour cream too!
ReplyDeleteThis soup is seriously the best! I make it at home all the time. I actually add more chicken, but the listed 2-10oz cans are sufficient. 10/10 would recommend.
ReplyDelete