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Full Online Book HomeLearning KitchenSoups - Chicken - Chickn Chowder
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Soups - Chicken -  Chickn Chowder Post by :aidis Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2631

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Soups - Chicken - Chickn Chowder

2 cups chicken, cooked and cubed, (about 3 chicken breast) or use canned chicken
1 (10 3/4 oz.) can cream of potato soup, undiluted
1 (10 3/4 oz.) can cream of chicken soup, undiluted
11 ounce can Mexican corn, undrained
1 (4-ounce) can mushrooms, undrained (optional)
1( 4-ounce) can green chilies, undrained (optional)
1 cup chicken broth
1/2 cup green onions, chopped
1 1/2 cups milk
1 1/2 cup cheddar cheese, shredded


Mix all ingredients, except milk and cheese, bring to a boil, reduce heat. Add milk and simmer 8-10 minutes. Remove from heat and add cheese, and serve.
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1 tablespoon vegetable oil 1 lb. of chicken breast fillets (approx. 3 fillets) 1/2 cup diced onion 1 clove garlic, pressed 4 cups chicken broth 1 cup masa harina 3 cups water 1 cup enchilada sauce 16 ounces Velveeta 1 teaspoon salt 1 teaspoon chili powder 1/2 teaspoon cumin Garnish: shredded cheddar cheese crumbled corn tortilla chips pico de gallo Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside. Add onions and garlic to pot and sauté over medium heat for about 2
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10 cups of chicken broth 1 medium onion chopped 1 cup celery 1 cup sliced carrots or whole baby carrots 1/4 cup fresh parsley 1/2 teaspoon cracked black pepper 1/2 teaspoon dried thyme 1 bay leaf 1 1/2 cups chicken cubes 2 cups cooked rice or you can add "minute type" rice during last 10 minutes of cooking 2 tablespoons fresh lime juice lime slice for garnish (optional) Combine broth, onion, celery, carrots, parsley, pepper, thyme, and bay leaf, in Dutch oven. Bring to a boil, stir and reduce to simmer, cook uncovered for 15 minutes. Add chicken, simmer for 20
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