Ingredients:
1 tablespoon olive oil
1 lb boneless skinless chicken breasts
1 (10 3/4 ounce) cans Campbells condensed creamy verde soup, undiluted
1/2 cup water
1 (11 ounce) cans mexicorn (whole kernel corn with red & green peppers) or 1 cup frozen whole kernel corn or 1 cup canned corn
4 8-inch flour tortillas, cut into strips or 4 tortilla chips, if you prefer crunchy
1/2 cup shredded cheese
Directions:
Heat oil in a skillet over medium high heat.
Cook chicken until browned stirring often.
when done cut into strips.
Place back into skillet and add soup, water, corn& tortillas.
Bring to a boil.
Cover, cook over low heat for 5 minutes or until hot.
Top with cheese and serve.
Servings: 4
Time preparation: 15 min.
Time total: 35 min.