It was the Monday after Thanksgiving. We had all had our fill of Thanksgiving foods and were looking for something different. Needing to use the leftover chicken from Thanksgiving dinner, I went to the pantry to find my inspiration. Soup...that's what I would make.
A medium onion, garlic, can of whole sweet corn, can of cream corn, black beans, cream of chicken soup, milk, taco seasoning, ranch seasoning.....here we go!
1 lb chicken, cooked and shredded
1 medium onion, diced
2 cloves garlic, minced
1 can whole sweet corn
1 can cream corn
1 can black beans, drained and rinsed
1 can cream of chicken soup
2 soup cans of milk
2 cups water
1/2 package taco seasoning
3 tablespoons Ranch dressing powder mix
1/2 cup sour cream
cheese and fritos to top
Saute onions in a bit of little bit of oil. When tender, add remaining ingredients. Heat tilll warmed through. Just before serving, stir in sour cream. Top each bowl with cheese and fritos.
ENJOY!
Craig and I think it tastes like sour cream enchiladas and have named it such. Since that day, we have had Sour Cream Enchilada Soup twice. SO YUMMY!
