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
"You are too blessed to be stressed"
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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.
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