1 (21 ounce) can chicken broth
2 cups milk
3 cloves garlic, minced
1 teaspoon salt
1/2 cup sour cream
3 tablespoons salsa
1/2 cup shredded Cheddar cheese
1 (4 ounce) can onion flakes
2/3 cup whole corn kernels
1 (8 ounce) jar taco seasoning packets
1/2 small onion, finely chopped
1 large zucchini, chopped
Preheat oven to 400 degrees F (200 degrees C).
In stove top medium-size pot, combine broth, milk, garlic, salt and sour cream. Heat for 15 minutes.
Combine sauce and chicken in small bowl. Stir together until sauce simmers. Stir in truffle salt to taste. Spoon mixture into chicken, mortar and pestle.
In convection, cook over medium heat until thick all mixture. Transfer to paper towels to cool.