South Of The Border Chicken Soup Recipes

SOUTH OF THE BORDER CHICKEN SOUP

Steps:

• Heat oil in large stock pot; add tortilla strips and fry, stirring until golden. Once golden remove tortillas and place on paper towel, lined plate. Try absorbing as much oil as possible.
• Place onion and bell pepper into stock pot, over medium heat, and cook until soft.
• Add garlic, stir in flour and gradually stir in chicken broth.
• Add cooked chicken, frozen vegetables and chili powder and cook until thickened.
• Sprinkle with tortilla strips before serving.

SOUTH OF THE BORDER CHICKEN SOUP

Steps:

• Heat oil in large stock pot; add tortilla strips and fry, stirring until golden. Once golden remove tortillas and place on paper towel, lined plate. Try absorbing as much oil as possible.
• Place onion and bell pepper into stock pot, over medium heat, and cook until soft.
• Add garlic, stir in flour and gradually stir in chicken broth.
• Add cooked chicken, frozen vegetables and chili powder and cook until thickened.
• Sprinkle with tortilla strips before serving.

SOUTH OF THE BORDER SOUP

Steps:

• In a large bowl, combine the first four ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. , In a large saucepan, brown meatballs; drain. Add the picante sauce, corn, beans, tomatoes and water; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the meat is no longer pink.

SOUTH-OF-THE-BORDER CHOWDER

Steps:

• In a Dutch oven, saute onion and bacon until onion is tender and bacon is crisp. Stir in the flour, cumin, chili powder and garlic powder. Bring to a boil; cook and stir for 1 minute or until thickened. , Stir in the hash browns, broth, cream corn, Mexicorn, chilies and pearl onions. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Garnish with sour cream and cilantro if desired.

SOUTH OF THE BORDER CHICKEN SANDWICH

Steps:

• Pound chicken to 1/4-inch thickness.
• Combine oil and juice in a resealable ziplock bag.
• Add chicken and marinate 4-6 hours.
• Combine ingredients for Spicy Mayo (mayonnaise, chili powder, cumin, cayenne pepper, salt, tomato paste, lime juice, and orange juice) until smooth.
• Chill for several 2-3 hours before making sandwiches to blend flavors.
• Remove chicken from marinade and discard marinade.
• Grill or broil chicken 8-10 minutes, or until cooked through, turning once while cooking.
• Remove chicken from heat and place cheese on chicken while it is very hot.
• Butter cut sides of rolls and grill or toast until lightly golden and crisp.
• Place chicken (with cheese), lettuce, tomato, red onion, a dallop of southwest mayo, and sprinkle about a tablespoon of chopped cilantro on each sandwich and top with upper portion of each roll.
• Serve hot.

SOUTH OF THE BORDER CHICKEN SOUP

Steps:

• Heat oil in large skillet; add tortilla strips and fry, stirring constantly, until golden. Drain on paper-towel lined plate.
• Add onion and green peppers to skillet; cook and stir until soft.
• Add garlic and stir in flour; gradually stir in chicken broth.
• Add remaining ingredients (except tortilla strips) and cook until slightly thickened.
• Sprinkle with tortilla strips before serving.