asserole pan.
Dump tortilla chips into the soup, mix well.
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!
esired for the quantity of soup you need.
Add boullion
ake at 400\u00b0F (while soup is cooking). Sprinkle with salt
Saute onion, peppers and garlic in olive oil until tender.
Add half of chicken broth, all of the beans, corn, chilies and chicken. Bring to a simmer. Add taco seasoning.
A cheese soup and mix it in well. If it is too thick, add a bit more chicken broth.
Add the brown rice last so it doesn't get too soggy in the soup.
Serve it up and top with some shredded cheese, a dollop of sour cream and some crushed up tortilla chips. Yum.
In blender combine undrained tomatoes, onion, garlic, cilantro, and sugar. Cover and blend till nearly smooth. Put mixture into a large pot with chicken broth, chicken and chipotle peppers. Bring to boiling; cover and simmer for 20 minutes.
Put crunched tortilla chips in a bowl with cheese, avocados, and sour cream (omit if desired) . Ladle soup over; serve immediately.
easoning packet, making sure it can be seen from the edges
Saute onions, celery, peppers and garlic in oil until soft. Add tomatoes, stock, tomato soup, Ro-tel tomatoes, water and spices.
Simmer 1 1/2 hours on low heat.
Ten minutes before serving, add tortilla squares.
In individual soup bowls, place any of the following:
chopped chicken, avocados, grated cheese, green onions and sour cream.
Pour in soup on top.
alsa, corn, black beans and tortilla chips to the stock pot
In a Dutch oven, heat oil, add bell pepper, onion, garlic and chilies and saute until tender.
Add broth, chicken, soup, tomatoes, corn, Worcestershire sauce, cumin and chili powder. Season to taste with salt, place tortilla pieces in soup bowl, ladle in soup and top with two tablespoons cheese.
Garnish with avocado or lime slices, if desired.
Serves 8.
Saut onion, pepper, garlic and chicken in oil several minutes.
Add tomatoes and saute a few more minutes. Add chicken broth and tomato soup, cumin, chili powder, lemon pepper and Worcestershire sauce. Simmer 1 1/2 hours. Garnish with tortilla strips and cheese.
You may add leftover vegetables to soup as desired.
In a large soup kettle, cook green pepper, onion and garlic in oil until soft; approximately 10 minutes.
Add remaining ingredients and simmer for 45-60 minutes (more flavor the longer it simmers).
Serve in bowls. Top each with crushed tortilla chips and your choice of shredded cheese immediately before serving.
Drain meat well and add the 7 cans with juices.
Simmer for 1 1/2 hours at least to allow the flavors to blend.
Wonderful with cornbread and freezes great!
Combine all ingredients except chicken.
Simmer 1 hour.
Add chicken.
To serve, spoon over tortilla chips in bowls and top with grated Cheddar cheese and sour cream.
(For the bean mix you can add to or take away
BASIC CHICKEN SOUP:
Place chicken pieces and
Saute onion, jalapeno and garlic.
Add all ingredients except last four and simmer for 1 hour.
About 20 minutes before serving, saute tortillas and tear into bite-size pieces.
Add to soup.
Put avocado and cheese into individual bowls; pour soup over this. Top with a small dollop of sour cream.
Serves 4 to 6 people.
In large pot, saute onion, garlic and ground meat in oil.
Add remaining ingredients, except chips and cheese.
Simmer 1 hour. Place chips in bottom of bowl, then soup and top with cheese.
Saute in oil the onion and jalapeno pepper.
Add tomatoes, chili powder, beef broth, sugar, chicken broth, cumin, tomato soup, Tabasco sauce, water and Worcestershire sauce.
Simmer 1 hour.
Add corn tortillas, cut in pieces; simmer 5 minutes.
Chop 4 or 5 avocados.
Put in bowls and then add hot soup.