It kind of reminds me of a chicken version of taco soup.... Just dumping a bunch of cans into a pot. This recipe does require you to sauté onions and peppers AND boil noodles but other than that open cans and dump!
You can use a rotisserie chicken but I like to roast chicken breasts with olive and salt and pepper on 400' for about 20 minutes. Perfect every time!
2 cups or so of shredded chicken
1 white onion, diced
2 large garlic cloves, minced
3 or 4 of those small red, yellow, orange sweet peppers ( I have used a green bell pepper and it was fine... I have also completely left it out and fine too!)
1 can corn, drained
1 can white beans, drained
1 can mild rotel (use regular if you want)
1 can petite diced tomatoes (14.5 oz)
Roughly 2 or so cups of chicken broth ( I just buy a 32 oz carton and start with 1.5 cups and add more if needed)
1 tablespoon cumin ( more or less depending on your taste)
1-2 tablespoons ranch dressing ( the powdered stuff in a packet)
Mini Wagon Wheel noodles * ( half a package)
Sauté onions and peppers in olive oil until tender. Add garlic and cook about a minute more. "Dump" or throw everything else in the pot except for the *pasta. I cook that separately and add just before serving because the noodles absorb a lot of the liquid. Bring to a boil then turn down to a simmer until ready to serve. Better the longer it has to sit and simmer!
I taste it to see if it needs more cumin/ranch, too.
Super easy and we all love it!
Sorry the picture is terrible.... Used my phone. And it was before I added the wagon wheels.
Hope y'all enjoy this as much as we do!
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