asserole pan.
Dump tortilla chips into the soup, mix well.
Wash chicken. Place chicken and chicken stock into a 6 or
For Stock.
Chop carcass
FOR THE TORTILLA STRIPS:
Scatter tortilla strips on baking sheet, drizzle
(this is used to thicken soup).
Heat diced onion in
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!
dd the broth, carrots and chicken. Return to a boil, then
b>tortilla chips.
Close with lid.
Tape a can of chicken
over med hi heat, boil chicken, carrots, celery, onion, garlic, salt
br>Cook onion and garlic for a few minutes until translucent
inutes.
Add corn cobs, chicken, tortilla pieces, tomatoes and broth; heat
Place soups, enchilada sauce, milk, and salsa into crockpot or pan. (for a smoother soup blend salsa before mixing it in with the soup) Dice chicken breasts and add to soup. Simmer all day, or low boil on stove for 30 minutes to blend flavors. Serve over cruched up Doritos. Top with sour cream and shredded cheese. Double for leftovers!
In blender combine undrained tomatoes, onion, garlic, cilantro and sugar.
Pulse in blender until chunky.
In large saucepan, add vegetable mixture and chicken broth and chicken pieces.
Simmer 20 minutes, season to taste.
To serve:
Place cheese, avocado, and broken chips on bottom of bowl. Pour very hot soup over this in bowl. Sprinkle with fresh green onion tops and cilantro/parsley.
Sprinkle with lime juice, if desired.
Combine all ingredients in crock-pot; cook on low for about 6 hours.
Chicken noodle soup recipe serves 4.
Layer in pan, tortillas, chicken and soup mixture.
Add broth at the end.
Salt and pepper to taste.
Sprinkle with shredded cheese.
Bake at 350\u00b0.
Heat corn oil in a large pot, saute diced onion lightly.
Add minced garlic, chipotle peppers, tomatoes and tomato paste. Cook until mixture is reduced.
Add chicken stock, bay leaf, epazote, cumin, salt and pepper. Simmer slowly 30 minutes. Add optional corn to warm.
Garnish each serving with a little avocado, cheese, chicken tortilla strips,olives and lime slices.
Place water, rice, onion, bouillon granules, parsley, and garlic powder in a large pot. Bring to a boil; reduce heat and simmer until rice is tender, about 20 minutes.
Stir tomatoes and chicken rice soup into rice mixture; return to a boil. Thin soup with water as desired.
Prepare chicken noodle soup with the water according to
Cover each side of chops with Gulden's mustard.
Dip chops in flour; brown in frypan.
Add chicken rice soup.
Cook on low heat until chops are tender.
Soup will thicken into gravy.
Serve with mashed potatoes.
fine.
Chop the chicken tenders into bite size pieces