asserole pan.
Dump tortilla chips into the soup, mix well.
Cook, debone and shred chicken. Saute garlic and chopped onion in skillet, add to crockpot. Add all ingredients (except toppings) to crockpot, and cook on low for 4 hours, or longer if desired.
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!
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
roth, water, and spices in CrockPot and stir to mix.
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
ans of cream of chicken soup to pot and mix well
1. Add all ingredients to the crockpot EXCEPT cheese and chips. Stir together so everything is well mixed.
2. Cook on high for 4 hours or low for 8 hours.
3. Before serving, remove cooked chicken breast pieces and shred/cut them into bite size chunks.
4. Place chicken back in crockpot and stir to mix well.
5. Serve hot topped with cheese and chips.
(this is used to thicken soup).
Heat diced onion in
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
Put all ingredients in the crockpot and stir to incorporate together.
Place on high 4-6 hours or low 6-8 hours.
Do not keep opening lid as this slows cooking time by 30 minutes every time.
If too thick add more broth or water to thin out.
If stovetop method is preferred just make sure the chicken is cooked thoroughly.
Combine everything except chips and cheese in crockpot. Cook on low for 8 hours.
Before serving, remove chicken and cut into bite size pieces. Put chips in bowls, top with soup and sprinkle with cheese. (But it is also good straight.).
Make a double batch. You'll want it.
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.
Combine all ingredients in greased 4 1/2 to 6 quart slow cooker
Cover and cook on low heat 6-8 hrs or on high 3-4 hrs (everyone's crockpot is different, adjust accordingly).
Top with shredded pepper or monterey jack cheese, guacamole or sour cream.
Serve with tortilla strips or chips, sometimes I even make cheese quesadillas.
VARIATION- Add 1 c shredded carrots or zucchini at beginning of cook time.
o 3 months.
For Soup.
Heat oil in a