asserole pan.
Dump tortilla chips into the soup, mix well.
Wash chicken. Place chicken and chicken stock into a 6 or
Combine all ingredients in crock-pot; cook on low for about 6 hours.
Chicken noodle soup recipe serves 4.
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.
ven until soft.
Add chicken stock or broth, green pepper
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!
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.
(this is used to thicken soup).
Heat diced onion in
ake at 400\u00b0F (while soup is cooking). Sprinkle with salt
inutes.
Add corn cobs, chicken, tortilla pieces, tomatoes and broth; heat
b>tortilla chips.
Close with lid.
Tape a can of chicken
Add soup, mix together until smooth.
Add chicken stock, red
Melt oleo in saucepan.
Add flour and chicken noodle soup. Add enough milk to make medium white sauce.
Cook over medium heat until bubbly.
Add Velveeta; heat until melted.
Pour over cooked noodles in a 9 x 13-inch casserole dish.
Stir.
Put chicken on top.
Heat in a 350\u00b0 oven until hot.
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.
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.
Place water, rice, onion, bouillon granules, parsley, and garlic powder in a large pot. Bring to a boil; reduce heat and simmer until rice is tender, about 20 minutes.
Stir tomatoes and chicken rice soup into rice mixture; return to a boil. Thin soup with water as desired.
Prepare chicken noodle soup with the water according to
Cover each side of chops with Gulden's mustard.
Dip chops in flour; brown in frypan.
Add chicken rice soup.
Cook on low heat until chops are tender.
Soup will thicken into gravy.
Serve with mashed potatoes.
he carcass of a roasted chicken, which I keep in my
FOR THE TORTILLA STRIPS:
Scatter tortilla strips on baking sheet, drizzle