Ingredients

The following ingredients have 4 Servings
  • 4 cups shredded Rotisserie Cooked Chicken {about 1 whole medium sized chicken}
  • 3 cans Campbell’s Cream of Chicken Soup {10.5 ounce cans}
  • 12 ounces Evaporated Milk {1 can}
  • 4 ounces Diced Green Chiles {1 can}
  • 2 ounces Diced Jalapenos {1/2 of 4 ounce. can}
  • 1 teaspoon Cumin
  • 1/2 teaspoon Coriander
  • 3 teaspoon Onion Powder
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1 Bay Leaf

Instruction

  • Preheat 5-6 quart Dutch Oven on stove at Medium heat.
  • After dutch oven has warmed up, add Chicken, Cream of Chicken Soup, Evaporated Milk, Green Chiles, Diced Jalapenos, Cumin, Coriander, Onion Powder, Garlic Powder, Salt and Pepper.
  • Stir well, then add Bay Leaf
  • Let soup simmer for 20 minutes, stirring regularly.
  • Remove Bay Leaf prior to serving, then top with Sour Cream, Cheese, mini Tortilla Strips and Green Onions, and ENJOY!