Yield: 2 Servings
|Chicken Vegetable Soup; Campbells|
|½ cup||Roasted chicken; chopped|
|2 tablespoons||Fresh lime juice|
|2 tablespoons||Salsa verde|
|2||Servings white corn torilla chips|
|Fresh cilantro; chopped|
|1 ounce||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 <phannema@...>