This recipe is based off to my Potato Soup, Quick recipe with a few minor changes. Here's this version...
1/2 package (24 oz) thawed, unseasoned, frozen hash browns (shredded or cubed is fine)
1/2 cup chopped onion (OPTIONAL if you don't like onion)
butter (about a 1/2 cup, but I don't really measure)
1/2 cup chopped onion (OPTIONAL if you don't like onion)
butter (about a 1/2 cup, but I don't really measure)
1 can Stokes Pork Green Chile Sauce
1 can chicken broth
1 can cream of chicken soup
1 can chicken broth
1 can cream of chicken soup
1 can black beans, drained and rinsed
1-2 cups frozen corn (you could also used canned...)
1-2 cups cooked, cubed chicken
taco seasoning, to taste
garlic salt, to taste
garlic salt, to taste
cheese, to top it off
In a large sauce pan, cook and stir the onion and potatoes in butter then heat until cooked through, roughly about 10 minutes. Stir in all other ingredients. Simmer for about 20 minutes. Sprinkle some grated cheese on top. (Sometimes I even dollop a spoonful of sour cream on top, too!) We serve it with warm tortillas and corn chips. YUM.
In a large sauce pan, cook and stir the onion and potatoes in butter then heat until cooked through, roughly about 10 minutes. Stir in all other ingredients. Simmer for about 20 minutes. Sprinkle some grated cheese on top. (Sometimes I even dollop a spoonful of sour cream on top, too!) We serve it with warm tortillas and corn chips. YUM.
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