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Tocco Soup


At a glance

1 cup chopped onion
1/2 large green pepper or whole smaller one 2 garlic cloves, minced
1 teaspoon olive oil or butter to saute the green pepper, onion and garlic
2 cups shredded cooked chicken breast
1 cup frozen whole-kernel corn
1/4 cup dry white wine or cooking sherry
1 tablespoon chopped seeded jalapeno pepper
1 teaspoon ground cumin
1 teaspoon Worcestershire sauce
1/2 teaspoon chili powder
2 (14 1/4-ounce) cans no-salt-added chicken broth or the stock from a cooked chicken
1 (14.5-ounce) can diced peeled tomatoes (such as Del Monte Fresh Cut), undrained
1 (10 3/4-ounce) can condensed tomato soup undiluted
11/4 cups crushed tortilla chips or about 1/3 of a large bag dollop of sour cream added to each serving


This is the basic ingredients, add more or less to taste. I alter it most of the time depending on what I have on hand. I cook my chicken with a chopped stalk of celery, onion, salt and pepper. De-bone and skin chicken I allow stock to cool enough to dip off as much of the fat as I can. then throw all into crock pot or (large pot on stove if you want it done faster). After cooking for awhile, I add the crushed chips for thickening. I often use 1/4 the chicken for soup and the other 1/4 for chicken salad but you can use as much as you like.  This soup freezes well.