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!
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
o 3 months.
For Soup.
Heat oil in a
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
he soup, but I usually drain it and continue the recipe with
roth or water.
Stir soup until all ingredients are combined
ortillas are thoroughly incorporated into soup stirring occasionally to keep from
(this is used to thicken soup).
Heat diced onion in
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.
This recipe can be prepared in the
he tortilla strips in the center of six soup bowls; ladle soup around