1 1/2 lbs uncooked chicken breast (can be frozen - this is about 3-4 breasts)
or 1 rotisserie chicken, pulled apart and cubed
2 – 15 oz cans of white beans (drained)
1 – 15 oz can of white corn (drained)
1 sweet Vidalia onion, sliced into strips and browned
2 cloves garlic finely chopped
2 packages taco seasoning
1 can of chopped green chilies, 7 oz.
1 can cream of chicken soup
32 ounces of chicken broth
1 teaspoon Cumin
Corn tortilla chips (the authentic yellow kind)
First, on the stovetop, in a large dutch oven, slice up the onion into long strips, and saute with some olive oil until browned. Add the garlic when the onion is almost finished. Then add the rotisserie chicken and all the other ingredients. Simmer for at least an hour. If you are using raw chicken breasts, then use the crockpot method below.
In the crockpot, drizzle some olive oil on the bottom and then add the chicken breasts. Top with 1 package of taco seasoning, flip to coat both sides. Then add the beans, corn, onions, and green chilies. Lastly, put the cans of soup in along with the cumin and the second package of taco seasoning, and stir the top until blended. For the onion: You can add raw onion to the crockpot, but it's better if you brown the onion first like above, on the stovetop, and then add the onion/garlic into the crockpot. Cook on low for 3 hours, and then mash the breasts with a potato masher or fork. Serve with toppings.