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KIMPOSSIBLE82's Photo KIMPOSSIBLE82 Posts: 1,144
10/15/08 10:07 P

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This sounds incredible! I can't wait to try it. I love soup and fall is a great time to chow down :)

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HSM217's Photo HSM217 Posts: 284
10/15/08 8:06 A

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Looking forward to seeing your posts...Like you I am hoping this team begins to post more often.



Be Blessed,

Hilda

He whom the Son sets free is free indeed !!!


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LIZZIE13's Photo LIZZIE13 SparkPoints: (108,156)
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10/14/08 7:24 P

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Hi Hilda & Sophie so glad to see someone posting recipes. I love to try new recipes and will post one on her in the next couple of days. Busy, busy here...have to count election ballots tonight, scouts tomorrow night and not sure yet what is on Thursday, but hopefully by then I can post a really good, easy, tasty Chili Chicken recipe. Take care Ladies hugs n tugs emoticon

"You are too blessed to be stressed"

"United we RELEASE pounds, divided we will fail!!"

I may not have a penny to my name, but I am the richest person in the world


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PRICILLA5's Photo PRICILLA5 Posts: 797
10/14/08 7:23 P

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Sounds wonderful. I can`t wait to try it. Thanks!

To do my best!


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CHEFSOPHIE's Photo CHEFSOPHIE Posts: 21,156
10/14/08 2:18 P

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I love chicken tortilla soup and this version looks really good.

co-leader of Love to Cook


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HSM217's Photo HSM217 Posts: 284
10/14/08 7:44 A

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This one of our family's favorite soups. It's made in no time flat...Recipe can be doubled with no problem.

Chicken Tortilla Soup
Ingredients
• 1-3/4 cups water
• 1 14-ounce can reduced-sodium chicken broth
• 1/2 pound skinless, boneless chicken breast halves, cut into bite-size pieces
• 1 to 2 teaspoons chili powder
• 1 11-ounce can whole kernel or frozen corn
• 1 cup bottled chunky salsa ( can include salsa’s with black bean)
• 3 cups broken baked corn tortilla chips
• 2 ounces Monterey Jack cheese ( I used the one that has jalapeños) It makes for a spicier soup
• ½ a small onion
• 2 cloves of garlic
Directions
1. In a large saucepan combine water, chicken broth, chicken, and chili powder. Bring to boiling; reduce heat. Cover and simmer for 8 minutes. Add corn. Simmer, uncovered, for 5 minutes more. Stir in salsa; heat through.
2. To serve, ladle soup into bowls. Top with chips and sprinkle with cheese.
Makes 4 servings.


Enjoy,

Hilda

He whom the Son sets free is free indeed !!!


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