Prep Time: 15 min
Serves: 4 to 6 servings
Cook Time: 55 min
4 cups water
3 packets Goya Instant Chicken Bouillon
2 cans cream of chicken soup
1 block cream cheese
1 can pureed tomatoes
1 small zucchini, diced
1 small summer squash, diced
1 small Vidalia onion, diced
1 small bag peeled mini baby carrots (optional)
3 tablespoons minced garlic
3 chicken breasts, cooked and chopped
1 can cup Green Giant Niblet corn
1 1/2 teaspoons ground cumin
Adobo to taste
Tortilla strips to garnish
Serve with tortilla chips, sour cream and fresh guacamole
Bring chicken breast with just enough water to boil in large pan, add butter with onion and garlic and sauté. Add water, bullion & vegetables, simmer 15 minutes or until carrots are aldente. Stir in cream of chicken soup and cream cheese to thicken. Serve with tortilla strips sprinkled on top.