Chick-fil-A sauce:
In a small bowl whisk together mayonnaise,
or your taste. (I find a lot of breasts are really
our leftover soup into a large casserole pan.
Dump tortilla chips into
Brine:
In a medium bowl whisk together ingredients for brine.
Add chicken, making sure to coat evenly. Allow chicken to marinate for 20 minutes. Remove chicken and pat dry with paper towels.
Heat grill to high, oil lightly. Grill chicken turning once until grill marks have appeared and chicken is opaque throughout, about 3 to 4 minutes a side. Remove chicken to a cutting board and slice thinly across the grain.
Salad: Toss together salad ingredients. Top with sliced chicken and favorite dressing.
Preheat a medium soup pot over medium high heat
ortillas are thoroughly incorporated into soup stirring occasionally to keep from
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.
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!
SIC CHICKEN SOUP:
Place chicken pieces and backbone in a large
tablespoon of oil in a large soup pot.
Add onion
Bring broth to a simmer and add chicken tenders,
tir to dissolve.
In a large pot, saute first four
hicken and chicken stock into a 6 or 8 quart stock
uash in half and use a sharp spoon to scoop
In a quart sized jar, place rice,
p chicken breast.
In a large soup kettle put can of
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.
pray. In cooker mix all soup ingredients except cilantro.
Cover
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.
In a small bowl mix together soup and milk, remember if you want a thicker soup use less milk.
In a large saucepan, melt margarine over medium heat, then add onion and cook until soft.
Then add roast beef and stir until heated through.
Add soup/milk mixture and stir well.
If using the red pepper flakes add now,cook and stir for about 10 minutes or until heated through.