Fiesta Chicken Soup

Fiesta Chicken Soup

I've found that we've been eating more soup in the past month or so than we did all winter!  We've had chili a few times, chicken noodle soup, and my newest soup creation, Fiesta Chicken Soup.  This soup was originally supposed to be a white chicken chili, but since we don't care for beans and some of the other ingredients, I ended up making something different.  My favorite part of this soup is that I made it in the Crock Pot, so it's a great meal for a busy day!  I think this soup is definitely something I'll be making again!

You will need:
2 chicken breasts
1 can (15 oz) diced tomatoes (mine had green peppers in it too, it was a can of tomatoes for chili)
1 can (10.75 oz) cream of chicken soup
1 cup chicken broth
1 Tablespoon dried onion
2 tsp chili powder
1-1/2 cups frozen corn
1/2 cup sour cream
1/4 cup cream cheese (I used Philadelphia cooking cream)

1.  Dice chicken into bite-sized pieces and place in Crock Pot.

2.  Pour diced tomatoes, cream of chicken soup, chicken broth, dried onion, and chili powder over chicken.  Stir to combine.

3.  Cook on low for 4-6 hours.

4.  30 minutes before serving, stir in frozen corn, sour cream, and cream cheese.  Cook on high until you're ready to serve.  Serve with crushed tortillas or shredded cheddar cheese.