he carcass of a roasted chicken, which I keep in my
arge casserole pan.
Dump tortilla chips into the soup, mix
Wash chicken. Place chicken and chicken stock into a 6 or
inutes.
Add corn cobs, chicken, tortilla pieces, tomatoes and broth; heat
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 the chicken, onions half the celery, salt,
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.
FOR THE TORTILLA STRIPS:
Scatter tortilla strips on baking sheet, drizzle
Fillet chicken breasts in half and bake
o 425 degrees.
Spread tortilla strips on rimmed baking sheet
ntil blended. Stir in the chicken, beans, and chilies.
Place
Cut chicken into cubes and cook in
n large bowl stir together chicken, cheese, onion, sour cream, green
e fine.
Chop the chicken tenders into bite size pieces
edium heat and cook diced chicken pieces for 5 minutes, stirring
epper until tender.
Add chicken broth and bring to boil
ven until soft.
Add chicken stock or broth, green pepper
De-skin and boil the chicken breasts. You can use 10
dd the broth, carrots and chicken. Return to a boil, then
nion mixture.
Stir in chicken stock.
Add mashed beans