Ingredients
1 bell pepper, chopped
1 small onion, chopped
2-3 ears fresh corn, cut off the cob
2 cups diced roasted chicken
4 cups chicken stock
1/2 cup milk or cream
a handful of cilantro, chopped (to taste, your call on this one)
1 can rotel tomatoes
1/2 lb velveeta cheese (1/4 of the big block or 1/2 of the small block)
1/2 cup elbow noodles (or 1 cup of leftover mac n cheese)
Saute bell pepper, onion and corn in a large pot over medium high heat for about 5 minutes. Add rotel, chicken, stock, noodles and cheese. (Feel free to use leftover rotel cheese dip in place of the separate ingredients or leftover mac n cheese in place of the noodles) Bring to a boil for a few minutes and then reduce to a simmer for 20 minutes. Add milk or cream and cilantro, stir to combine. Ladle up and enjoy :)
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