asserole pan.
Dump tortilla chips into the soup, mix well.
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!
Combine tomatoes, broth, beans and corn in medium saucepan. Stir together and bring to a boil. Reduce and bring to a simmer till heated through. Turn off heat and stir in the cilantro. Top each bowl of soup with cheese and crushed tortilla chips. (I use up the crushed chips from the bottom of the bag.).
BASIC CHICKEN SOUP:
Place chicken pieces and
alsa, corn, black beans and tortilla chips to the stock pot
f the jar with crushed tortilla chips.
Close with lid
Bring water to a boil in 5-quart pot with broccoli. Allow broccoli to come to a full boil. Add soups. Reduce heat to medium. Stir frequently. Cook until creamy consistency. Salt and pepper to taste.
Make soup according to package directions; keep on simmer.
In frying pan, brown ham and onion.
In large pan put the potatoes and carrots; cook until just tender.
Now put this into the already made mix.
Add the cream and cheese to all the ingredients; mix well and simmer until done.
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.
FOR THE TORTILLA STRIPS:
Scatter tortilla strips on baking sheet, drizzle
ans of cream of chicken soup to pot and mix well
Preheat a medium soup pot over medium high heat
o 425 degrees.
Spread tortilla strips on rimmed baking sheet
esired for the quantity of soup you need.
Add boullion
Blend tomatoes, onion, garlic, cilantro and sugar.
Add blended ingredients to a large pot.
Add in chicken broth, chipotle pepper and adobe sauce.
Bring to boil, cover and simmer for 20 minute.
In individual soup bowls add: tortilla chips, cheese and sour cream.
Ladle hot soup on top and serve immediatley.
o 3 months.
For Soup.
Heat oil in a
Place beans and tomatoes in a blender and puree until creamy.
Pour into a medium saucepan, add sea salt and milk.
Increase heat to medium, stirring frequently and bring to an almost boil.
Reduce the flame to low and simmer 5 minutes.
Ladle into serving bowls and garnish each bowl with parsley or cilantro, and tortilla chips or strips.
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.
Puree the tomatoes in a blender or food processor.
Pour soup and tomatoes into a stockpot and warm over medium heat.
To serve, top with chips and cheese.
I make this with a number of possible variations-- some good additions are: shredded cooked chicken thighs or breasts, sour cream, black beans, black olives, a can of mexi-corn, sliced avocados, other varieties of cheese, chopped green onions.
Combine tomatoes, broth, beans and corn in medium saucepan.
Stir together and bring to a boil.
Reduce and bring to a simmer, add chicken and heat through.
Turn off heat and stir in cilantro.
Top each bowl of soup with cheese and crushed tortilla chips.