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Chicken Enchilada Soup - Cubanelle or sweet pepper instead of bell. Use 1 inch cubes of raw chicken breast (1-1.5 lbs) after onion is translucent. Saute with thyme, rosemary, oregano, garlic powder, salt/pepper. Larger can enchilada sauce. Use entire cup of chicken broth. 1 package of monterey or colby or cheddar in the soup. Top with more shredded cheese. Did not use mozzarella.
Tis the season for pasta salads! As those veggies start popping up in your garden, you will want to make this recipe often. It is light and refreshing and it gets better the longer it hangs out in the fridge! There are lots of variations to this particular recipe. I first heard about it from...Read More »
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Easy 30-Minute Homemade Chicken Tortilla Soup #homemade #chicken #tortilla #soup When I see chicken tortilla soup on a restaurant menu, I get excited. There’s something about the slightly spicy broth with tender chicken, the corn and black beans, juicy tomatoes, creamy avocado, and those addictively good tortilla strips on top that I can’t resist.