Wash chicken. Place chicken and chicken stock into a 6 or
inutes.
Add corn cobs, chicken, tortilla pieces, tomatoes and broth; heat
arge casserole pan.
Dump tortilla chips into the soup, mix
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.
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
n large bowl stir together chicken, cheese, onion, sour cream, green
e fine.
Chop the chicken tenders into bite size pieces
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.
Poach chicken breast in simmering chicken broth until done through, about
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!
dd as much water or chicken broth as desired for the
Cut chicken into 1-inch cubes.
In large saucepan combine water, broths, undrained tomatoes, onion and green bell pepper.
Bring to boiling.
Add chicken; reduce heat.
Cover and simmer for 10 minutes.
Add corn and seasonings, salting to taste.
Simmer, covered, for 10 more minutes.
Serve with crushed tortilla chips (I love the lime flavored ones), jack cheese, avocado and squeezes of lime juice!
In a large pot saute the onion and garlic in some olive oil for about 5 minutes.
Pour in the chicken, stock, tomatoes, cilantro, salsa verde, beans, and corn. Add salt and pepper and bring to a boil. Cover, turn down heat, and simmer for 20 minutes.
To serve: Pour the soup on top of crumbled tortilla chips. Add avocado and cheese.
Heat oil in large sauce pan over medium high heat
cook garlic for about 1 minute or until tender.
add broth, salsa, water , and hot sauce stir in chicken and corn, heat to boiling.
reduce to medium low and cover, let this cook for around five minutes.
Finally stir in tortilla chips and sprinkle cheese on top serve hot.
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.
he carcass of a roasted chicken, which I keep in my
Place the chicken, onions half the celery, salt,
Saute chicken in 2 T oil over M-H heat until done. Remove from stockpot and set aside.
Add 1 T oil to stockpot.
Saute onion, garlic and spices in 1 T oil until translucent.
Add chicken broth and stir to scrape up bits on bottom of pan.
Add tomato puree, chicken, beans and corn and stir to blend.
Add zest and juice of one lemon.
Bring to a boil, then reduce to simmer for 30 minutes.
Serve with tortilla strips on top. Also good with optional shredded cheese, additional cilantro or lime, and sour cream on top.