asserole pan.
Dump tortilla chips into the soup, mix well.
ortillas are thoroughly incorporated into soup stirring occasionally to keep from
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
or easy use for up to 3 months.
For Soup.
Puree the tomatoes in a blender or food processor.
Pour soup and tomatoes into a stockpot and warm over medium heat.
To serve, top with chips and cheese.
I make this with a number of possible variations-- some good additions are: shredded cooked chicken thighs or breasts, sour cream, black beans, black olives, a can of mexi-corn, sliced avocados, other varieties of cheese, chopped green onions.
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.
FOR THE TORTILLA STRIPS:
Scatter tortilla strips on baking sheet, drizzle
ans of cream of chicken soup to pot and mix well
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
ogether all eight cans of soup.
Add chicken broth, tomatoes
he soup, but I usually drain it and continue the recipe with
roth or water.
Stir soup until all ingredients are combined
(this is used to thicken soup).
Heat diced onion in
In saucepot, bring 3 cups water, dry vegetable soup mix and mixed vegetables to boil. Reduce heat and simmer, partially covered, for 8 minutes more. Add diced tomatoes. Cook 2 minutes more. Stir in minced cilantro. Garnish with crushed tortilla chips, sliced scallions and dollop of sour cream.