1 jar Texas Two-Step Tomatillo and Green Chili Stew Mix
2 cups Central Market Organics Chicken Broth
1 tub (12 ounce) H-E-B Fully Cooked Shredded Chicken
16 ounces frozen H-E-B Chuckwagon Corn or other Mexican-style vegetables
8 ounces (1 cup) sour cream or crema fresca (Mexican sour cream)
* Optional Toppings: queso fresco or shredded jack cheese, crushed tortilla
Place Green Chili Stew and chicken broth in a 3 or 4-quart pot. Bring to a boil over Medium-High heat.
Add chicken; reduce heat to Medium. Heat and stir to break up chicken.
Add corn or other frozen vegetables, as desired. Simmer 10 to 15 minutes, uncovered, over Medium-Low heat.
Stir in sour cream right before serving. Ladle hot soup into bowls and serve with toppings of your choice.
No Nutritional Information Available