Somersizingchickenquesosoup Recipes

Steps:

• Melt butter over med. high heat. Saute onion in butter until translucent.
• Add green chiles and tomatoes (do not drain either one) and cook, stirring constantly, until about half of the liquid is evaporated.
• Add cream cheese and cook until melted, stirring constantly.
• Add broth, cream, lemon juice and seasonings. (At this point, you can puree the soup with an immersion blender, but that's optional--it's good either way).
• Add chopped chicken and heat until warmed through. Do not boil.
• Serve, garnishing each portion with chopped green onions and chopped cilantro.
• According to the original poster, the garnish is a must for this soup. All the fresh ingredients give it a "crunchy kick.".
• Non-Somersizers can also garnish with either cut-up & fried tortilla strips OR crushed Nacho Cheese Doritos.

Steps:

• Dice chicken breasts and place in non-stick skillet with salt and papper (to taste). Cook chicken over medium heat until thorougly cooked, but do not brown. When cooked, remove from heat.
• Dice onion. In saucepan over medium-low heat, melt butter and add diced onion. Cook until onion is translucent.
• Drain Ro*Tel and green chilies in collander.
• Once onion is translucent, add garlic, chilies and tomatoes. Cook for 8-10 minutes.
• Dice cream cheese and add to onion/chilies/tomato mixture. Stir until melted.
• Add chicken broth and half and half. Stir to combine. Add lemon juice and stir. Then, stir in cayenne pepper and salt, to taste. Finally, add your cooked, diced chicken breasts.
• Reduce heat to low and simmer for 30 minutes.

Steps:

• Puree first 3 ingredients together in food processor.
• Heat stock pot with olive oil add the puree, chili powder, cumin and tomato paste, sauté stirring constantly about 1 minute.
• Add broth and let simmer for 15 minutes. (You can simmer longer to enhance flavors).
• Add in thinly sliced chicken breast (or shredded rotisserie) and simmer about 15 more minutes.
• Add in lime juice, salt and pepper (a few dashes of Tabasco are good too) to your liking.
• 3.Before serving stir in a cup of cheddar cheese until melted.
• 4.Ladle into serving bowls and garnish with full fat sour cream , more cheese, diced tomatoes and scallions.
• ****FOR LEVEL 2:.
• After step 1 add 4 broken up corn tortillas (toasted in oven).Simmer for additional 10 minutes then puree with hand held blender.
• Continue on to step 2.****.

Steps:

• Heat oil in large saucepan over medium heat. Add onions; cook, stirring frequently, 5 to 7 min. or until crisp-tender.
• Add chicken broth, VELVEETA, tomatoes and taco seasoning mix; stir. Bring to boil, stirring frequently; cook and stir over medium-low heat 3 min. or until VELVEETA is completely melted and mixture is well blended. Add chicken, beans and corn; simmer, stirring frequently, 10 min. or until heated through. Remove from heat. Stir in cilantro.
• Serve topped with crushed chips.

Steps:

• Place garlic heads,upright,in a shallow 8 cup casserole, ovenproof, dish.
• Pour a 1/2 cup of chicken stock over the garlic.
• Bake in 350°F oven for 1 hour.
• Allow buds to cool, then squeeze the garlic puree from the skins.
• Meanwhile, melt the butter in a large skillet,stir in the dill.
• Add bread cubes and toss, cook until cubes are crisp (about 5 minutes), set aside.
• In a saucepan combine the 4 cups of chicken stock, chicken, garlic puree, wine, salt & pepper.
• Bring to a boil.
• Preheat the broiler.
• Pour hot soup into 4 oven proof soup bowls.
• Add croutons, sprinkle with the cheese.
• Broil for 3 minutes or until the cheese is bubbly and serve.