Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 1 can | Southwest-Style |
| Chicken Vegetable Soup; Campbells | |
| 8 ounces | Water |
| 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@...>