“This is a recipe that has passed through my family for a few years now. Of course, I’d take the version that my grandmother, Mrs. Nolia Faulk, passed on to my father, Kendal Faulk, and put my own twist on it. My Southwestern Grilled Chicken Soup is fairly heart healthy and high in fiber. Serve this as an appetizer or entree, it really matters not.”
Sauté diced onions over a medium heat for about 10 minutes (until wilted). Add 1 can of diced tomatoes and 1 can ROTEL tomatoes w/ chiles. Allow these to cook for about a minute, constantly stirring to prevent sticking. Add a can of tomato sauce (keep the can to use later to measure water). Allow this mixture to sit for a minute or so, and then add all of your other canned ingredients. Once all the canned ingredients are added, mix the taco seasoning mix and 1 cup of water inside the empty tomato sauce can. Pour this mixture into the pot.
Next, in a bowl, whisk the Hidden Valley Ranch dry mix into the lime juice (the mixture will probably have a few clumps in it; this is ok.)
Now add that mixture to the main pot as well and stir everything together.
In a skillet, or grill, grill 3 chicken breasts until they are nearly cooked. *Do not cook them thoroughly as they will dry up and not absorb any liquid.*
Next, cube the chicken breasts into 1/4 inch cubes. Add the chicken to the main pot and cook for one hour.
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