Tried this recipe tonight for dinner and everyone loved it! I didn’t have a whole onion, so I chopped up what was left of the onion and the red and green peppers from tacos the other night, and they worked perfectly (about 2 cups of veggies in all). I also made my own cheese soup, since I don’t particularly like the flavor of the canned kind. It only takes about 5 minutes, and you can find a great recipe for it here.
It was a huge hit with kids and grown-ups, and it was enough for about 10 people to have medium sized servings! Thanks My Days Can Count for the recipe!
4 chicken breasts – grilled
1 stick butter
2 cloves garlic
1 onion, chopped
3/4 Cups flour
1/4 teaspoon cumin
2 teaspoons paprika
16 ounces sour cream
1 small can green chilis
1 can cheddar cheese soup
32 ounces chicken broth
tortilla chips, black olives, monterey jack cheese, chives
I had my husband grill the chicken earlier and he added some chicken spices but usually I just add salt and pepper. If you don’t want to grill the chicken, cook it anywhich way you choose.
In a large pot, melt butter over med-high heat.
Dice up the onion and garlic.
Add onion and garlic to the melted butter and cook until the onions are clear looking and wilted.
Once the onions are wilted, add 3/4 Cups all-purpose flour to the pot. Stir flour into butter/onion mixture. This will become very thick.
Add cumin and paprika to this thick mess and stir.
Now add the chicken…
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