Boil chicken breast in water for 10-20 minutes or until juices run clear and chicken is done. Dice chicken and set aside.
Mix cream of chicken soup with 1/2 can water and 1/2 can milk and heat through, about 5 minutes on medium heat.
Add taco seasoning, cumin, and cilantro, stir.
Add onion and celery, cook on low about 5 minutes.
Add black beans, sweet corn, and chicken.
Cook on low for 10-20 minutes, stirring occasionally.
Serve topped with grated cheese and with tortilla chips for dipping. Enjoy!
Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans white beans, drained; 1 cup small pasta, such as ditalini; 1 14.5-ounce can diced tomatoes; 2 tsps. minced fresh rosemary.
Before removing from heat, stir in: 1/2 cup chopped fresh parsley.
Final touch: Add salt and pepper, to taste. Serve soup with grated Parmesan cheese.
Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans chickpeas, drained; 2 cups bite-size cauliflower florets; 2 Tbs. curry powder; 1 13.5-ounce can coconut milk (optional, but very good).
Before removing from heat, stir in: 12 cup chopped fresh cilantro.
Final touch: Add salt and pepper, to taste. Serve soup with grated Parmesan cheese.
Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans black beans, drained; 1 10-ounce package frozen corn; 1 14.5-ounce can diced tomatoes; 1 jalapeno pepper, stemmed, seeded and minced; 2 Tbs. ground cumin; 2 tsps. chili powder.
Before removing from heat, stir in: 1/2 cup chopped fresh cilantro.
Final touch: Add salt and pepper, to taste. Serve soup with tortilla chips, grated Monterey Jack cheese and fresh lime wedges.
To make the soup on the stovetop, combine chicken, onions, celery, carrots,
Place raw chicken in a large stockpot.
Mix all ingredients well and roll into size meatball of your choice. Brown in the oven for 30 minutes.
Mix cream of chicken soup with your choice of milk or water. Place meatballs in casserole dish and pour soup mixture over. Cover and bake for 30 minutes.
Mix chicken soup with wine.
Spray 9 x 13-inch pan; place chicken in pan and top each with slice of Swiss cheese.
Spread soup and wine mixture over it.
Sprinkle the 1 cup herb stuffing over top.
Dot with butter.
Cover first half of baking, then uncover.
Bake at 350\u00b0 for 55 minutes.
Mix cream of chicken soup with water.
Pour into 13x9x2 baking dish.
Lay chicken breasts on top.
Add a slice of Swiss cheese on each chicken breast.
Pour the dry stuffing mix over the top, covering it completely.
Bake covered at 350F for 1-1/2 hours.
mix the cream of mushroom soup with 1 1/4 cups of
he cream of chicken soup into a blender along with the green chiles
In a heavy bottomed stock pot or large saute pan, melt butter. Add leeks and saute till tender.
Add chicken and heat up with the leeks for a few minutes.
Add vinegar to deglaze pan, turn down heat and add calvados; careful not to stand to close to pan because it will ignite.
After flames are reduced add the other liquids and apple.
Simmer for 10 minutes.
Garnish soup with either curry or cinnamon on top.
ke them ahead, because the soup cooks pretty quick. Also,
he chicken, Spanish onions, garlic,and the chipotle in a large soup
hree cans of soup with 2 cups of
bring 4 cups water and chicken soup to a boil. Melt butter
igh heat.
Add in chicken, season with salt and pepper; cook
inutes of cooking, add chicken. Season soup with salt and pepper.
Ladle
Heat oil in a pan and saute the onion for until softened. Add the chicken, cover with stock, bring to a boil and simmer for about 30 minutes.
Remove chicken from the pot and set aside to cool slightly. Pour the stock through a sieve, return to the pan, add the carrots and bring back to a simmer for 10 minutes, adding the peas after 6 minutes.
Cut the chicken from the bone and into pieces. Add back to the soup, season and add soy sauce to taste. Serve garnished with a sprinkle of parsley.
Spray 9 x 13-inch pan with Pam.
Sprinkle onion soup over bottom of pan.
Add rice.
Lay chicken over top of rice.
Dilute chicken soup with water and pour over chicken.
Cover with foil. Bake at 350\u00b0 for 1 1/2 hours.
Uncover and bake 30 minutes to brown chicken.
The recipe may be altered by adding more rice and soup if desired.
In addition, mushroom soup may be used.
Pour some soup directly on the rice or it will not cook.