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For Electric Cooperative Members
For Electric Cooperative Members

Tami Knipstein | Loss Control Coordinator

3 pounds chicken breast, cubed
1/2 cup chopped cilantro
1 tablespoon minced garlic
6 medium tomatoes, chopped
48 ounces mild picante sauce
26 ounces cream of chicken soup
26 ounces cream of mushroom soup
Pepper to taste
Tortilla chips
Mild cheddar cheese, finely shredded
Avocados, sliced

  • In a large pot, boil chicken in 8 cups of water with cilantro and garlic. Once chicken is fully cooked, add tomatoes and picante sauce and cook for 15 minutes.
  • Add cream of chicken and cream of mushroom soups and pepper to taste. Let simmer for an additional 30 minutes.
  • Serve over crushed tortilla chips, and top with cheese and avocado slices. Makes 7 quarts.

Servings: 28. Serving size: 8 ounces. Per serving: 148 calories, 12.61 g protein, 4.55 g fat, 10.17 g carbohydrates, 2.2 g dietary fiber, 748 mg sodium, 3.6 g sugars, 35 mg cholesterol