Yield: 2 Servings
|Chicken Vegetable Soup --|
|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
Recipe By : Hanneman's 'Soup Up a Soup' (Keeper My 96)