- 2 cups cooked chicken, shredded
- 1 can white shoe-peg corn
- 2 cans great northern beans
- 1 can chicken broth
- 1 small can chopped green chilies
- 2 cloves garlic, minced
- 1 1/2 cups water
- 1 teaspoon cumin
- 2 chicken bouillon cubes
- flour tortillas
Combine all ingredients in large pot. Simmer on low, 30 to 45 minutes. To serve: Line bowl with flour tortilla, and add soup. If desired, top with grated cheese, salsa, and sour cream.
— Enan Baldwin
Additional recipes from First Baptist Church’s cookbook, Recipes and Remembrances, that appeared originally with this one:
Recipes and Remembrances is available through the First Baptist Church office at (910) 285-2534 or email@example.com.