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  • 1 chicken breast*, cooked and chopped (or 2 (5 oz.) cans chunk chicken)
  • 1/2 cup chopped onion 1 stalk celery, chopped
  • 2 (14 oz.) cans chicken broth
  • 1 (15 oz.) can stewed, chopped tomatoes
  • 1 clove garlic
  • 1 (4 oz.) can chopped green chiles
  • 1/2 package taco seasoning
  • 1/2 cup Cass-Clay sour cream
  1. Saute chicken, onion and celery in a pot sprayed with nonstick cooking spray.
  2. Add remaining ingredients except sour cream. Simmer about 1 hour.
  3. Add sour cream and simmer 15 minutes more.
  4. Put in serving bowls; garnish with chips and shredded cheese.

(Test note: In testing, we cooked a whole chicken, then used half the meat for this soup. The soup is attractive and very tasty! You can use a lowfat or fat-free sour cream, or lowfat chicken broth, if you’re concerned about fat and calories.)

** Joetta Iverson, Tioga (Mountrail-Williams Electric Co-op)