Over medium-high heat, fry tortilla squares in olive oil until
asserole pan.
Dump tortilla chips into the soup, mix well.
dd the chicken or vegetable broth, water, and 4 diced corn tortillas
il until tender.
Add chicken broth and bring to a
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.
over medium-high heat. Add chicken, begin to brown 4 minutes
over medium-high heat. Add chicken, begin to brown 4 minutes
Saute celery and onion in oleo; pour onion and celery mixture over crumbled corn bread.
Add poultry seasoning and garlic, then add undiluted chicken and rice soup; mix well and add egg.
Bake at 400\u00b0 until edges are brown.
Bake pieces of broiler chicken on top, if desired.
o 425 degrees.
Spread tortilla strips on rimmed baking sheet
1.Add all the ingredients, except the cheese, rice and corn tortilla strips and avocados to your crock pot. Cook on low for 8-10 hours
2. Shred chicken
3. Add rice
4. Add cheese just before serving.
5. To make this soup extra delicious, add some crunchy tortilla strips. Slice up corn tortillas with a pizza cutter. Flash Fry in oil or brush both sides of tortillas with oil and bake at 400 til crispy then salt them and sprinkle on top of your soup.
6. Add cubed avocados too!
o desired consistency. Add chicken, corn, beans, and chicken stock and make sure
Preheat a medium soup pot over medium high
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!
tockpot.
Drain water from chicken, break apart and add to
Combine undrained tomatoes and broth in medium saucepan. Stir in beans and corn; bring to boil. Reduce heat to low and simmer 5 minutes, stirring frequently.
Add chicken; heat through. Serve topped with tortilla strips and cheese, if desired.
corn oil, garlic, salt and pepper until tender.
Add chicken
Put all ingredients in a crock pot and cook on high for 4 hours.
30 minutes to 1 hr prior to serving, remove chicken and shred; then add back to the soup.
Serve with corn tortilla chips.
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.
Combine beans, broth, corn, salsa and chicken in stock pot. Mix well and simmer for 30 minutes until hot and flavors are well blended. Top with crumbled tortilla chips and and other desired toppings.
Can also be made in the crock pot for 6 hours on low.
May also garnish with guacamole, shredded cheese or sour cream if desired.
Add corn and onion; cook until lightly caramelized. Add chicken broth and