For the past several weeks I’ve been fighting a cold, an infection and stomach problems. Yesterday my aunt surprised me when she stopped by and brought me some homemade soup. It’s the first thing that has tasted good in weeks.
Thanks, Aunt Mary Alice, it was delicious.
MEXICAN CHICKEN SOUP (recipe given to her by her daughter-in-law, Talitha Yokley)
3 large boneless chicken breasts, cooked, cut into small cubes
2 cans white shoe peg corn
2 cans great northern beans, drained
2 cans cream of mushroom soup (I use heart healthy/Campbells)
1 large can chicken broth
1 can mild Rotel tomatos w/green chilis
1 16-oz block of Mexican Velveeta Cheese
1 large onion, chopped
Cook over medium heat for an hour or more; careful; cheeze may stick to bottom if you don’t stir often. If it seems too thick, add another can or half-can of chicken broth.
