| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
California |
4star, Eat-lf mail |
2 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 <phannema@wizard.ucr.edu>
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