Heat the oil in a 6-quart saucepot over medium-high heat. Add the onion and peppers and cook for 2 minutes or until tender-crisp, stirring occasionally.
Stir in the tomato paste, corn, beans, tomatoes, broth and chicken and heat to a boil. Reduce the heat to low. Cook for 5 minutes, stirring occasionally. Serve topped with crushed tortilla chips or strips, if desired.
asserole pan.
Dump tortilla chips into the soup, mix well.
ortillas and add to soup and bring soup to a boil until
il until fully coated. Arrange tortilla strips in a single layer
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!
0 minutes.
Serve with tortilla chips, and optional toppings such
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
eat.
To assemble, fry tortilla strips in hot oil until
risp.
Set aside for soup topping.
In a large
owls, add 5 broken up tortilla chips and 1/4 cup
ver medium-high heat. Add tortilla strips in batches and fry
FOR THE TORTILLA STRIPS:
Scatter tortilla strips on baking sheet, drizzle
ans of cream of chicken soup to pot and mix well
lavour will mix with the soup.
Make the salsa (tomatoes
Preheat a medium soup pot over medium high heat
he pot.
Add the Mexican oregano, cumin, and hot sauce
o 425 degrees.
Spread tortilla strips on rimmed baking sheet
esired for the quantity of soup you need.
Add boullion