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Title: Easy Chicken Sopa (Microwave)
Categories: Chicken Microwave
Yield: 2 Servings
| 1 | cn | Southwest-Style |
| Chicken Vegetable Soup -- | ||
| Campbells | ||
| 8 | oz | Water |
| 1/2 | c | Roasted chicken -- chopped |
| 2 | tb | Fresh lime juice |
| 2 | tb | Salsa verde |
| 2 | Servings white corn torilla chips | |
| Fresh cilantro -- chopped | ||
| 1 | oz | 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)
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