Recipe: Easy Chicken Sopa
For 2 Persons
Category: 4star, Eat-lf mail
1 cn Southwest-Style
Chicken Vegetable Soup;
-Campbells
8 oz Water
1/2 c Roasted chicken; chopped
2 tb Fresh lime juice
2 tb Salsa verde
2 Servings white corn torilla
-chips
Fresh cilantro; chopped
1 oz Shredded monterey jack
-cheese; garnish
In a microwave-casserole, combine canned soup with 1 cup of water. Cut the
meat off of a left-over chicken leg, chop, and add to soup. Flavor with
lime juice and add chili salsa. Crunch (with a light hand) 1 serving of
torilla chips and stir into soup. If you have it, add fresh cilantro. ZAP
on HI for 3 to 4 minutes, turning once. Pour into bowls and top with the
jack cheese. Serve with the other serving of chips for dripping into soup.
Nice with tonic and lime.
Pepper sources -canned; diced; salsa; taco sauce; tabasco sauce;
red-pepper flakes; jalapeno jelly; red pepper paste (if not made with
sesame).
Re-sources - Jone's Family Reunion Cookbook: Raylene Scott - California
Cooking Traditions
Posted to MC-Recipe Digest V1 #164
Date: Mon, 22 Jul 1996 10:54:17 -0700 (PDT)
From: PatH
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