|Recipe courtesy of MommyHatesCooking.com|
This is a great recipe for those cool fall and winter nights. It's also very versatile. You can either bake or boil the chicken. If you boil it, you can boil it in the chicken broth with the taco seasoning. You can even toss the chicken, broth and seasoning in a slow cooker and cook it that way. You can add corn or beans to the base soup as well and make it your own. This is a quick fix meal and very simple to make. It's great for potlucks or family gatherings during the holiday season as well. Enjoy!
•2-3 Boneless Skinless Chicken Breasts
•1 32oz Carton Chicken Broth
•1 Packet Taco Seasoning
•1 Small Onion – Chopped
•1 Tbs Butter
•1 Can Rotel
•16oz Velveeta Cheese
•1 Cup Shredded Cheddar Cheese
•1 Cup Heavy Cream
1.Combine Chicken Broth and Taco Seasoning in a large pot, bring to a boil.
2.Add Chicken Breasts and allow to boil 15-20 minutes, or until internal temperature reaches 165 degrees.
3.While Chicken is boiling, melt butter in a small pan, add onion and cook until tender.
4.Once Chicken has finished boiling, remove from pot, reserving all liquid. Shred Chicken, return to pot and liquid.
5.Add Onion, Rotel, Velveeta and Cheddar Cheeses to pot, heat through, allowing cheeses to melt. 6.Once Cheeses have melted, add Heavy Cream. Heat through without boiling.
7.Serve warm topped with a bit of cheese and tortilla strips.