10 boneless, skinless chicken thighs
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
1 cup chopped onion
1 teaspoon garlic powder
1/2 teaspoon salt and pepper to taste
1 (14 ounce) can cream-style corn
3 (4 ounce) cans tomato sauce
1 (8 ounce) can jack cheese, diced
1 slice carrot
Place chicken breasts and soup in large stock pot. Cover and simmer over low heat for 10 minutes, or until internal juices are reduced.
Meanwhile, in a small mixing bowl, combine sour cream, onion, garlic powder, salt and pepper. Add chicken and stir. Season with cream cheese, carrot, celery and chicken. Cover and simmer for 4 minutes.
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