This recipe is delish! I got it from a girlfriend (Amy) of mine about 12 years ago. The original recipe was made on the stove. I've adjusted it to making it in the crock pot. When making it on the stove it's usually really runny the first day and a lot thicker the 2nd day. Leftovers the next day are always better, if you make it on the stove. My husband and I love it and it's finally growing on our kids as they get older. The kid are starting expand their palates and give different recipes/food a try, YEAH! I'm sure most of you know, after slaving in the kitchen over the stove making a delicious recipe and then having this person and that person not like it, is so frustrating! This one is starting to be a keeper with my children now. Here's the recipe ~
|Cheesy Chicken Rotel Soup!|
Recipe for: Cheesy Chicken Rotel Soup
2-3 Chicken breasts cooked and cut up; use however much you want!
2 cups regular Velveeta or 1 pd Mexican Velveeta Cheese
1 Box Julienne Potatoes
1 Cup Canned Corn (15oz)
1 Can Rotel
2 Cups Water
2 Cups Milk
4 dashes hot pepper sauce (if desired)
- Boil chicken in water. Dice chicken when cool.
- Cook up Julienne potatoes according to the box. I do the microwave directions and after 5 minutes I add half of the cheese cut up into cubes and start melting that in with the potatoes as they finish cooking up.
- Put water, milk, corn, rotel & rest of the cheese cubed in crock pot, while the chicken is boiling and potatoes are cooking.
- Only cook on high for about an hour otherwise the cheese will start to burn on the sides. Then turn down to low for 4-5 hours.
I just use plain Velveeta, as the Mexican Velveeta cheese is to hot for us (Rotel is plenty), and no hot pepper sauce either. Just adjust the recipe to your liking. ENJOY!
|Boiling chicken - Start your chicken first, as it takes the longest, about 20 minutes.|
|Cut up chicken and put in crock pot with everything else.|
Another way to eat this, is with tortilla chips the next day
when it's a thicker.