This recipe is an old family favorite and I'm just dying to make it for my bf, and I want to eat it too!! Is there any way to make this IBS-friendly without sacrificing too much taste?
2 tiny cans Salsa Verde (green chilli) bought a regular grocery store Green Pepper, diced White onion, diced 1 can pinto beans 1 can cream of chicken soup 1 c Montery Jack cheese (w/ jalapenos) Dried onions 1 lb. chicken breast
Brown chicken breast with some dried onion, cut into bite-size pieces. Mix remaining ingredients in large pot and bring to a simmer. Add chicken to the mix after it's browned. Heat at a simmer until cheese is melted and all ingredients are well cooked. Usually at least one hour.
Serve as soup or use as a dip for tortilla chips. This recipe is fabulous!!!
**Ok, so obviously I can't use Montery Jack cheese. Do they make a soy sub? And for the cream of chicken soup...can I use Swansons FF Chicken Broth and maybe some corn starch to thicken? Any ideas would be welcome!**
By the way, this makes a large batch of salsa and can be frozen. If this can't be make IBS-friendly, it would still be a quick and easy meal for mom's with IBS to make ahead of time and then thaw out later for the family. I love this stuff and hope hope hope that there's hope for a good and tasty modification.