asserole pan.
Dump tortilla chips into the soup, mix well.
Wash chicken. Place chicken and chicken stock into a 6 or
easoning packet, making sure it can be seen from the edges
Stir black beans, chicken broth, corn, chicken chunks, cream of chicken soup, and diced tomatoes with green chile peppers together in a saucepan; bring to a boil, reduce heat to low, and cook at a simmer for 20 minutes.
Open all of the the cans.
Pour everything into a large saucepan or stock pot.
Simmer over medium heat until chicken is heated through.
Serve over tortilla chips in a bowl.
Layer in pan, tortillas, chicken and soup mixture.
Add broth at the end.
Salt and pepper to taste.
Sprinkle with shredded cheese.
Bake at 350\u00b0.
Open all cans.
Simmer in large saucepan until heated through. That's it. No kidding.
***You can top with crumbled tortilla chips, cheese and salsa if desired.
Combine all ingredients in crock-pot; cook on low for about 6 hours.
Chicken noodle soup recipe serves 4.
Melt margarine in large frying pan and add rice.
Brown slightly and add chopped onion, salt and pepper.
Add 1 can chicken rice soup and water.
Bring to boiling point and simmer (covered) without stirring for 30 minutes.
1.\tMake Bear Creek soup mix as directed.
2.\tAdd onion and red pepper.
3.\tStrain corn, tomatoes, and green chiles; add to soup.
4.\tStrain cans of chicken and put in separate bowl. Stir chicken to break up chunks. Add to soup.
5.\tAdd heavy cream.
6.\tHeat until warm. Do not boil, as cream will curdle.
7.\tServe and enjoy!
Combine all ingredients in a slow cooker. Cook on low 6-8 hrs or high 3-4 hours.
Preheat oven to 400 deg.
Lightly brush tortillas with oil, cut into thin strips and spread on a baking sheet. Bake until crisp, about 15 minutes Sprinkle on top of finished soup.
Combine beans, broth, corn, salsa and chicken in stock pot. Mix well and simmer for 30 minutes until hot and flavors are well blended. Top with crumbled tortilla chips and and other desired toppings.
Can also be made in the crock pot for 6 hours on low.
May also garnish with guacamole, shredded cheese or sour cream if desired.
Heat oil in large sauce pan over medium high heat
cook garlic for about 1 minute or until tender.
add broth, salsa, water , and hot sauce stir in chicken and corn, heat to boiling.
reduce to medium low and cover, let this cook for around five minutes.
Finally stir in tortilla chips and sprinkle cheese on top serve hot.
(this is used to thicken soup).
Heat diced onion in
Add soup, mix together until smooth.
Add chicken stock, red
Place chicken, tomatoes, enchilada sauce, onion, green
ake at 400\u00b0F (while soup is cooking). Sprinkle with salt
b>soup thickens. Simmer on low for 30 minutes.
Add the chicken
Heat olive oil in a skillet over medium-high heat. Cook and stir chicken and onion in hot oil until the chicken is no longer pink in the center and the juices run clear, 7 to 10 minutes.
Stir refried beans, corn, chicken broth, taco seasoning, picante sauce, and garlic powder together in a slow cooker; add the chicken and onion mixture.
Cook on Low until the chicken pulls apart easily with 2 forks, 3 to 5 hours. Shred chicken in the soup with 2 forks. Continue cooking for 1 hour more. Ladle into bowls and top with Cheddar cheese.
In a medium stock pot, saute onion and garlic in oil.
Stir in chili powder, oregano/Italian seasoning, tomatoes, broth and water.
Bring to boil and simmer for 5 to 10 minutes.
Add corn, hominy, chili peppers, beans, cilantro, and chicken. Simmer for 10 minutes.
Ladle soup into individual serving bowls and garnish with avocado, grated Jack cheese, chopped green onion, or crushed tortilla chips.