Rest assured when Summer arrives, I will blog more about the farm and less about the food! Until then, I’m locked indoors so I will continue to cook.
You can thank me later.
This was fantastic. It has the same thin consistency as the tomato base. It thickens as you add the cheese and chips.
I found the recipe here, but she said it came from Trisha Yearwood’s page. I stuck pretty close to the original recipe. It called for kidney beans but I left those out.
- 3 tablespoons of butter
- 1 teaspoon of garlic
- 1 medium onion, chopped
- 2 tablespoons flour
- 3 14 oz cans of chicken broth
- 4 cups half-and-half (or milk)
- 1 15oz can cream of chicken soup
- 1 cup prepared salsa
- 4 boneless, skinless chicken breast (already cooked)
- 1 15 oz can black beans, drained and washed
- 1 15 oz can corn, drained
- 2 teaspoons ground cumin
- 1 tablespoon fajita seasoning
- Topping: Tortilla chips, cheese and avocado
Chicken – I baked four frozen breasts at 400 degrees for 45 minutes. I sprinkled them with salt, pepper and garlic. (I love Schwan’s chicken breast..the ones in the big bag, not individually wrapped. They are the best and they cook up great from a frozen state.) There is no need to over cook these but you do want to make sure they are done. Let cool, then chop into bite size pieces.
Add your mixture to a larger pot and mix in chicken broth. Stir with a whisk to make sure flour/onion mixture is well combined. Next add the half-and-half and cream of chicken soup. Heat mixture slowly as you do not want to scald the milk.