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Full Online Book HomeLearning KitchenSouthwestern - Soup - Chickn Chowder
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Southwestern - Soup -  Chickn Chowder Post by :chuck Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3402

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Southwestern - Soup - 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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2 slices bacon 1 cup chopped carrot 1 cup chopped seeded poblano chilies (about 3 large) 1 cup chopped onion 2 tablespoons minced seeded jalapeno peppers 1/2 teaspoon ground cumin 3 cloves garlic, minced 2 (16 ounce) cans fat-free, less-sodium chicken broth 5 cups diced peeled baking potatoes (about 1 1/2 pounds) 1/2 teaspoon salt 1/3 cup all-purpose flour 2 1/2 cups 1% low-fat milk 3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeno peppers 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese 2/3 cup sliced green onions Cook the bacon in a Dutch oven over medium-high heat until
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1 (28 ounce) can crushed tomatoes (such as Muir Glen brand) 2 tablespoons ground cumin 1 Medium onion 1 clove garlic 1 to 2 small jalapeno peppers 1 to 2 Tbs. olive oil 1 to 2 cups diced, cooked chicken meat Garnish: 4 corn tortillas cut into strips and fried crisp. Shredded Monterey Jack cheese, or cheddar diced avocado sour cream Coarsely chopped cilantro Blend, onion, jalapeno, and garlic in blender. Add to saute pan and heat until tender. Add the chicken stock. Let it reduce for about 15 minutes. Add the can of crushed tomatoes, and cumin and continue to
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