Time 45m Yield 4 to 6 servings Number Of Ingredients 13 Steps:
Saute onions, green bell peppers, and garlic in a small amount of vegetable oil. Add chicken, taco seasoning mix, salsa, vegetables, beans, tomato paste, and chicken broth. Adjust liquid to your liking. Bring to a slow simmer and simmer for 20 minutes. Place cream cheese in a separate bowl. Using a measuring cup, take some of the hot liquid from the soup and pour over cream cheese to melt and then add back to the soup. Simmer on low for another 10 minutes. Serve with tortilla chips and grated Monterey jack cheese. Also, great on the second day over rice.
Time 55m Yield 6 Number Of Ingredients 14 Steps:
In 5-quart Dutch oven, melt butter over medium-high heat; season chicken with salt and pepper. Cook chicken in melted butter 6 to 8 minutes, stirring once, until chicken is browned on outside. Using slotted spoon, transfer to bowl; cover and keep warm. Add onion and garlic to butter and drippings in Dutch oven; cook over medium-high heat 30 to 60 seconds, stirring frequently, until softened. Stir in chicken broth, tomatoes, chili powder and cumin; heat to boiling. Stir in rice, chiles, frozen corn and the browned chicken; return to boiling. Reduce heat; simmer uncovered 23 to 28 minutes, stirring occasionally, until rice is tender. Serve soup topped with remaining ingredients.
Time 1h30m Yield 8 Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish. Spread corn chip crumbs over the bottom of the baking dish and press crumbs into place. Melt butter in a large skillet over medium-high heat; cook and stir onion in melted butter until tender, 6 to 7 minutes. Stir diced tomatoes, cream of chicken soup. cream of mushroom soup, green chiles, milk, sour cream, chili powder, and cumin in a large bowl. Add chicken and cooked onion; stir to combine. Pour mixture over corn chips and top with Cheddar cheese. Bake in the preheated oven until bubbly and cheese is melted, 55 to 60 minutes. Let stand for 10 minutes before serving.
Time 55m Yield 12 servings (3 quarts). Number Of Ingredients 16 Steps:
In a large stockpot, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the next 11 ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Serve with cheese and tortilla chips.
Time 1h5m Yield 6 servings Number Of Ingredients 13 Steps:
Preheat the oven to 350 degrees F. Bring a large pot of salted water to the boil. Cook the spaghetti according to the package instructions, then drain. Combine the spaghetti with the cream of chicken soup, pulled chicken, chicken stock, adobo sauce, seasoned salt, poblano pepper, bell pepper, onion and 1 1/2 cups of the pepper jack in a large bowl. Add salt and pepper to taste, then stir. Transfer the mixture to a 13-by-9-inch casserole dish and top with the remaining 1 cup pepper jack. Bake until bubbly, about 45 minutes. Garnish with cilantro leaves before serving.
Time 30m Yield 6 serving(s) Number Of Ingredients 16 Steps:
Cut chicken into 1-inch cubes. In large saucepan combine water, broths, undrained tomatoes, onion and green bell pepper. Bring to boiling. Add chicken; reduce heat. Cover and simmer for 10 minutes. Add corn and seasonings, salting to taste. Simmer, covered, for 10 more minutes. Serve with crushed tortilla chips (I love the lime flavored ones), jack cheese, avocado and squeezes of lime juice!
Time 3h15m Yield 12 serving(s) Number Of Ingredients 20 Steps:
In soup pot add water, frozen chicken breasts, salt, pepper, garlic powder, parsley, onion powder, bouillon, red pepper flakes. Bring to boil; cover turn heat low and simmer 2.5 hours until chicken is tender. Remove chicken. Keep 5 cups broth in soup pot. Shred chicken and place in soup pot. Sauté onions and garlic in oil. Add to pot. Add all remaining ingredients and simmer for 30 minutes. Serve with crushed tortilla chips and shredded cheddar cheese for garnish. Can be eaten without added calories if you prefer.
Time 55m Yield 6 Number Of Ingredients 13 Steps:
Cook potatoes in boiling water until tender, about 15 minutes. Drain and reserve. In a skillet, saute onion, green and red pepper in butter for 10 minutes, or until softened. Stir in the ham, green chilies, white pepper and cayenne. Cook for 1 minute longer. Reserve. In a blender, combine the potatoes and chicken broth and blend until smooth. Add to the sauteed vegetable mixture. Heat soup just to boiling. Beat the egg yolk with the heavy cream in a small bowl. Stir in 1/2 cup hot soup, stir yolk mixture back into sauce pan. Gently heat soup, but do not boil. Garnish with shredded cheddar cheese.
