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!
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.
BASIC CHICKEN SOUP:
Place chicken pieces and
alsa, corn, black beans and tortilla chips to the stock pot
f the jar with crushed tortilla chips.
Close with lid
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
Place all ingredients in crock pot and cook on low for 2 hours.
Serve on Cafe Rio pork.
OR THE TORTILLAS:
Combine tortilla mix and water.
Let
Roast in crock pot for 5-6 hours.
Shred meat.
Cook one more hour.
Serve with cafe rio beans, rice, and tomatillo dressing (see other recipes).
Brown onion and rice in oil.
Place water/stock, bouillon, cilantro, lime zest, and salt in blender till blended thoroughly.
Add water mixture to rice and bring to boil.
Reduce heat and simmer 20 minutes.
When rice is cooked, fluff with fork and add lime juice.
Serve with Cafe Rio pork and beans.
o 3 months.
For Soup.
Heat oil in a
FOR THE TORTILLA STRIPS:
Scatter tortilla strips on baking sheet, drizzle
ans of cream of chicken soup to pot and mix well
Place all ingredients except the tortilla strips / chips and shredded cheese into the crockpot, and let cook until desired temperature is reached. Garnish each bowl of soup with the shredded cheese and tortilla strips.
Preheat a medium soup pot over medium high heat
o 425 degrees.
Spread tortilla strips on rimmed baking sheet
esired for the quantity of soup you need.
Add boullion
nd water, then whisk into soup. Bring to a low boil