This came into my email so I thought I’d share. I didn’t make it. I’m not a big fan of Mexican food. I am trying not to put in only those recipes that appeal to me, which is why not many with sour cream or cream cheese get into the paper. And I like when readers send me their recipes.

So if you make it or tweak it, let me know please. It does have 5 stars, if that helps.

I appreciate those who let me know they tried a recipe and those who share what they did differently.

INGREDIENTS:

2 tsp olive oil

½ c. onion, diced

2 stalks celery, sliced

2 carrots, peeled and sliced

4 oz can diced green chilies

2 c. cooked chicken, diced or shredded

15 oz can diced tomatoes, NOT drained

2 Tbsp taco seasoning

6 c. chicken broth

1 Russet potato, peeled and diced

Salt and pepper to taste

½ c. corn frozen, fresh, or canned

2 Tbsp chopped cilantro

DIRECTIONS:

Heat the olive oil in a large pot over medium high heat. Add the onion, celery and carrots. Cook for 3-5 minutes until softened.

Add the green chilies, chicken, tomatoes, and taco seasoning to the pot, along with salt and pepper to taste. Stir to combine.

Add the chicken broth and potato .Bring to a simmer.

Cook for 20-25 minutes or until potatoes are tender. Stir in the corn.

Cook for 2-3 minutes, then top with cilantro and serve.

MY NOTES:

I always think of homemade bread to go with soup, maybe cornbread?? My new discovery late in life is molasses on cornbread. OMG. What a treat!!

ENJOY! 