We all loved this dish, which was frequently made by my neighbor from El Salvador. It’s a delicious salsa with a beautifully fresh flavor that may be served with tortilla chips or as a topping for steak, fish, or poultry.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 ½ pounds shredded cooked chicken breast
- 3 cups chicken broth
- 1 (15.25 ounce) can whole kernel corn, undrained
- 1 (15 ounce) can Southwestern-flavored pinto beans (such as Ranch Style®)
- 1 (10 ounce) can Mexican-style diced tomatoes, undrained
- 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®), undrained
- 1 (10.5 ounce) can condensed cream of chicken soup
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon chili powder
- 1 teaspoon minced garlic
- ½ teaspoon ground cumin
- ½ cup crushed tortilla chips, or to taste
- ¼ cup shredded Mexican cheese blend
- ¼ cup sour cream, or to taste
Instructions
- Combine shredded chicken, chicken broth, corn, pinto beans, both cans of diced tomatoes, condensed soup, cilantro, chili powder, garlic, and cumin in a large stockpot over medium heat. Stir everything together and cook until heated through and flavors have combined, at least 20 minutes.
- Ladle into bowls and top with crushed tortilla chips, shredded Mexican cheese, and sour cream.
Nutrition Facts
| Calories | 393 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 103 mg |
| Dietary Fiber | 5 g |
| Protein | 41 g |
| Saturated Fat | 4 g |
| Sodium | 1768 mg |
| Sugars | 3 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |