alf the oil in a soup pot over medium high heat
In a 6-quart Dutch oven or soup pot, combine chicken breast, broth and remaining ingredients.
Heat to boiling; reduce heat to low.
Cover and simmer 1 hour, stirring occasionally.
Additional broth may need to be added if soup becomes too thick upon standing.
In bowl, blend Campbell's dry vegetable or onion soup and recipe mix, sour cream, plain yogurt, chopped green onions and frozen, chopped spinach, thawed and well drained.
Cover; refrigerate at least 2 hours.
Makes 2 3/4 cups.
ooked.
Serves 15.
Recipe can be doubled, tripled to
Blend Campbell's soup and recipe mix and sour cream.
Cover; refrigerate 2 hours.
Serve with vegetables or chips.
Makes 2 cups and may be doubled.
Cook ground beef and drain. Cook soup by recipe on bag then add the ground beef and all other ingredients until cheese is melted.
In a pot, cover chicken in water and cook until tender. Remove chicken from water and bone and chop.
Cool broth and remove fat.
To broth add onion and garlic.
Simmer for 45 minutes.
Add chicken and green chilies; cook 1 more hour.
Add 2 cups cream of mushroom soup and sour cream.
Mix and heat for 10 minutes.
Add grated Jack cheese and allow to melt.
Serve.
about 4 cups) or until posole is the right consistency according
Add posole to water (rinse it first) and boil until it pops. Add meat and cook until tender.
Add spices and enchilada sauce. Simmer.
Soak posole for 4-8 hours. Drain water.
Combine ingredients in slow cooker.
Cover. Cook on HIGH 3 hours; then turn to LOW for 2 hours.
Serve with Enchiladas, Black Beans, Spanish Rice, and Chopped Lettuce with Black Olives and Tomatoes.
VARIATION: Dry posole can be found in the Mexican food department of the grocery store. If you cannot find dry posole, you can use canned hominy and skip to Step 2.
dd to pan.
Add posole, salt and pepper. Stir.
lightly thickened. Stir in the posole and lime zest (but not
GET all ingredients needed for recipe and place in work station
Combine chicken, butternut squash, red beans, hominy, chicken broth, salsa, beer, and Mexican oregano in a slow cooker.
Cook on Low for 7 1/2 hours (or on High for 3 1/2 hours). Stir cream into soup and continue cooking for 30 minutes more.
ortillas and add to soup and bring soup to a boil until
Cook beef in a skillet until well done.
Drain off fat.
Add onion and Season All.
Add pinto beans, all of the can of hominy and stewed tomatoes.
Add 1 can of tomato juice.
Use 1 can for extra juice to dilute the soup when it gets too thick or use it for next day as a warm over.
Good with corn bread or corn tortillas.
Soak posole overnight in water.
Rinse soaked posole with fresh water, set aside.
Put tomatoes and chiles in a large pot. Dissolve bouillon in 2 cups hot water, add to pot.
Put posole and rest of ingredients in pot.
Cook over medium heat for 2 to 2 1/2 hours.
Stew is ready when posole in tender.
A can of cooked hominy can be substituted for the posole to make this dish much quicker.
Do not drain the hominy.
Place pork and posole in crockpot.
Add water and spices.
Cook on low for 4 hours.
Top with sour cream and salsa.
Preheat oven to 350 degrees. Mix all of the ingredients for the crust together. The batter will be lumpy. Spread into a 9x9 casserole dish. In a large frying pan brown the ground beef and drain the fat out. Add the chopped onion and cook until clear. Add in the remaining bean mix ingredients and cook until hot. Spoon the bean mixture onto the batter. Cook in the oven for 30 minutes. In the last 15 minutes of cooking you can add shredded cheese to the top for added flavour. For a large 9x13 casserole just double the recipe.
nd remove the lid. Ladle posole into bowls.