One of my favorite ways to get in the “mood” for fall and winter is by trying new recipes. I’m definitely not someone that fully enjoys cooking but with our chances of going to restaurants being extremely slim (more like 100% unlikely) this upcoming season, I’ve been trying to find ways to have something to “look forward to” – aka, one or two special “new” meals a week. On Monday of this week, I decided to make this shredded chicken soup and it was SO good. One bowl and both Anthony and I were completely full. I’ve shared the recipe and instructions below – and I highly recommend trying it sometime this fall/winter. We had plenty of leftovers for the next few days, too!
What You’ll Need:
- Chicken (we chose chicken tender strips since they’re the easiest to shred)
- Chicken Broth (I only used one “carton” or whatever it is..)
- Corn (canned, frozen, or fresh – up to you. We did canned to make the process quicker and easier)
- Pinto Beans
- Cream Cheese
- Shredded Cheese
- Taco Seasoning (1 packet)
- Garlic
- Diced Tomatoes (I don’t even like tomatoes and they tasted fine in this – because I couldn’t taste them lol!)
How To:
- Place your chicken tenderloins on the stove with 2-3 cups of chicken broth and let the chicken completely cook
- Once it’s cooked, shred the chicken
- Put the shredded chicken, diced garlic, diced tomatoes, corn, and pinto beans in a pot on the stove along with the cream cheese (as much as you like, but we did a full “block” to make it creamy like it should be)
- Once the cream cheese is completely melted, add the taco seasoning and mix it in
- Pour chicken broth in (as much as you’d like… we did less so we would have a thicker soup!
That’s LITERALLY it! It took us less than 25ish minutes to make. Some people recommend doing it in a crockpot, but it cooks so fast that I think doing it on the stove in a big pot works perfectly! Let me know if you try it – it’s definitely going to be our go-to for the upcoming season!
