230 degrees C).
Place chicken breasts between 2 sheets of
he carcass of a roasted chicken, which I keep in my
eed. Saute 5 minutes. Add chicken broth, reserved peppers, corn, potatoes
Combine chicken, tomatoes, chilies, enchilada sauce, broth, onions, garlic, cumin, chili powder, pepper, salt, cilantro, corn squash and zucchini in crock pot or slow cooker. Cover; cook on LOW 8 hours. To serve, fill individual bowls with soup. Garnish with baked tortilla chips, cheese and freshly diced avocado.
arge casserole pan.
Dump tortilla chips into the soup, mix
edium high heat. Add the chicken and garlic and cook for
Heat oil in a large dutch oven over med-high heat. Add onions and garlic; saute 2 minutes.
Stir in chicken and next 8 ingredients, chicken thru tomato soup.
Bring to a boil; reduce heat.
Simmer for 1 hour.
Ladle into bowls and top with crushed tortilla chips and sour cream.
Wrap chicken in foil and bake 1 hour in 450\u00b0 oven.
Cut into chunks.
Butter Pyrex dish and pour chicken juice into it.\tCut tortillas into 1-inch strips and layer on the bottom of the dish. Mix soups, milk, salsa, onion and olives together.\tLayer the chicken pieces on top of tortilla strips and pour 1/2 soup mixture on top of them.
Repeat the layers and cover with cheese. Refrigerate 12 to 18 hours.
Bake in slow 300\u00b0 oven for 90 minutes.
Serves 10.
In a medium pot sprayed with nonstick spray, cook onions, garlic, seasoning and spices over medium heat until onions soften, 3 to 5 minutes.
Add chicken broth and bring to a boil. Reduce heat to low and simmer for 10 minutes.
Add the corn and diced tomatoes and continue to cook for 5 minutes.
Add chicken, jalapeno and lime juice. Stir for 2 to 3 minutes to thoroughly blend flavors.
Once ready to serve, top each serving with crushed chips and, if desired, the optional toppings.
Wash chicken. Place chicken and chicken stock into a 6 or
inutes.
Add corn cobs, chicken, tortilla pieces, tomatoes and broth; heat
Layer chicken in bottom of baking pan.
Bake for 30 minutes in 350\u00b0 oven.
Take out of oven.
Pour sweet and sour sauce over baked chicken.
Cut bell peppers in strips and put on top of baked chicken.
Put back in oven for 30 more minutes.
Heat corn oil in a large pot, saute diced onion lightly.
Add minced garlic, chipotle peppers, tomatoes and tomato paste. Cook until mixture is reduced.
Add chicken stock, bay leaf, epazote, cumin, salt and pepper. Simmer slowly 30 minutes. Add optional corn to warm.
Garnish each serving with a little avocado, cheese, chicken tortilla strips,olives and lime slices.
ings, slightly crumbled.
Arrange chicken on top of rice mixture
mooth.
Slowly pour in chicken broth whisking or stirring continuously
Place chicken legs and thighs in a
Place chicken in baking dish. Combine other ingredients except noodles and Cheez Whiz and blend well.
Pour over chicken.
Cover and bake in moderate oven at 350\u00b0 about 2 hours or until chicken is tender.
Cook the noodles until tender; drain. Add the Cheez Whiz and juice from the baked chicken.
Serve with noodles.
Cut chicken up into equal pieces and place in casserole dish. Combine soups with water and pour over chicken.
Cover with foil and bake in preheated 350\u00b0 oven for 1 1/2 hours.
Remove cover and allow chicken to brown.
Baked chicken, vegetable salad and rice make an easy meal.
br>Pour the cream of chicken soup into a blender along
Place the chicken, onions half the celery, salt,