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!
In blender combine undrained tomatoes, onion, garlic, cilantro, and sugar. Cover and blend till nearly smooth. Put mixture into a large pot with chicken broth, chicken and chipotle peppers. Bring to boiling; cover and simmer for 20 minutes.
Put crunched tortilla chips in a bowl with cheese, avocados, and sour cream (omit if desired) . Ladle soup over; serve immediately.
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
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
mooth all eight cans of soup.
Add chicken broth. Add
Add all to large pot. Bring to a boil and simmer 1 hour. Can be topped with:.
flour tortilla chips, cut into strips and fried.
or shredded cheese.
I did not add the cilantro, red chili powder, salt or pepper. (I forgot).
I also used fat free soups where I could.
This was still delicious.
alt and pepper. Bring the soup to a full boil and
o 3 months.
For Soup.
Heat oil in a
In a large saucepan, combine the soups, milk, chicken, enchilada sauce and chilies; mix well. Cook until heated through. Garnish with Sour Cream, 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
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.
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
nd water, then whisk into soup. Bring to a low boil