4 chicken breasts, boiled, shredded, and the liquid saved

4 cans cream of mushroom soup (we used reduced sodium)

28 oz. chopped green chile (I used frozen, however, you can use jarred or canned, whatever is available where you live)

1 onion, diced

garlic powder

salt, as needed

In a dutch oven, combine the cream of mushroom soup with at least matching amounts of the chicken broth. Heat and stir until blended. Add shredded chicken, green chile, onion, and garlic/salt as desired. Heat soup until boiling and then simmer.

I prepared this two days before the dinner I planned to serve it, keeping it chilled in the refrigerator, as the flavor then has more time to meld. Serves 6-8.