In my household, this soup is one of the most requested items from our daughter Rose! Lucky for her, I would full-time as an office manager for a restaurant chain that just happens to specialize in flame broiled chicken so if I don't have leftover cooked chicken breast at home, I can bring home some from work! This soup is easy to make and tastes delicious. If you don't have leftover cooked chicken for it, you can either cook some up or grab one of those delicious rotisserie chickens at the grocery store and remove the skin and de-bone it!!
- 2-3 cups of cooked chicken (diced, shredded - your preference)
- 2 cans (approx 15 oz) chicken broth (we use low-sodium)
- 1 quart of heavy whipping cream
- 2 cans of corn, drained (can use southwestern-style corn if desired)
- 2 cans of petite-diced tomatoes, drained
- 3 packets of Old El Paso Fajita dry seasoning mix (we use 4 in house because we like the heavier spice taste)
- Pour chicken broth, whipping cream and faijta seasoning in large pot and whisk to combine.
- Add chicken, canned corn and canned tomatoes to the soup base.
- Simmer over medium heat for approximately 25-30 minutes or until done.
- If you feel the soup isn't seasoned enough, add additional fajita seasoning packet.
- Serve with your favorite crusty bread or crumbled corn chips and shredded cheese on top if desired.