51928 chi ang soup Recipes

cream of chicken soup, black beans (drained ), extra sweet corn, rotel tomatoes , with chili s, salsa , not chunky (chi chi s preferably), milk, velveeta cheese, crushed tortilla chips, avocado, to garnish (optional), sour cream, to garnish (optional)

ground beef, taco seasoning mix **(see note ), tomato juice, frozen mixed vegetables, chili beans, crushed corn chips, shredded cheddar cheese, note: i like to use the chi-chi s fiesta restaurante seasoning mix found in most grocery store s.(except for ours, thankfully my mil mails big shipments to us) we use it for this soup and in our regular taco/burritos. it won tsp leave the meat with the greasy red tint. and when used for making taco/burrito s your mixture won tsp drip out of your shells, leaving the red/oily drops on your plate or oops! your clothes. it s just a great dry taco seasoning.

carrots, onion, peeled, potatoes, peeled, vegetable soup stock cubes, bay leaf, parsley, cardamom, chunk fresh ginger , about the size of two thumbs, orange juice (from a carton or freshly squeezed), salt and pepper, heavy cream

ground beef, ground pork, extra firm tofu (14-16 oz), kimchi, finely chopped , well-fermented, bunch bu chu (korean chives), bean sprout, soaked shiitake mushrooms, finely chopped, green onions, finely chopped, minced garlic, minced ginger, soy sauce, sesame oil, mirin (sweet rice wine), cornstarch, egg, more or less) salt, you can substitute kim chi with blanched nappa cabbage.)

milk, cream of chicken soup (use any flavor creamed soup you like chicken, mushroom, celery, etc i use 2 chicken and 1 celery, us), cooked chicken (i use leftover chicken from rotisserie, grilled or baked chicken), light sour cream, ranch dressing or 1/2 cup blue cheese dressing, hot sauce , adjust to your taste

diced cooked ham or 4 slices bacon, diced or 4 oz bulk pork sausage, crumbled, oil, chopped onion, chopped celery, shredded carrot, garlic clove, minced, condensed vegetable soup (choose 1 ) or 1 (10 1/2 oz) can vegetable beef soup (choose 1 ) or 1 (10 1/2 oz) can minestrone soup (choose 1 ), soup can water, cannellini beans, undrained, thyme (choose 1) or 1/2 tsp oregano (choose 1) or 1/2 tsp basil, crushed (choose 1), bay leaf, pepper, uncooked small shell pasta (choose 1) or 1/2 cup ditalini (choose 1) or 1/2 cup elbow macaroni (choose 1)

ground turkey or beef, cooked and drained, condensed minestrone soup, undiluted, chili beans, undrained, mexican diced or stewed tomatoes, undrained, mild, medium or hot picante sauce

cream of mushroom soup, cream of asparagus soup, cream of chicken soup, soup can filled with water, soup cans filled with milk, sherry wine

chili oil (i use olive oil with 1/4 tsp chili powder), chopped onion, minced garlic (used less than 1/4 tsp garlic powder), tomato soup (i also added 1/2 can tomato bits for texture or use a soup with tomato bits in it), cooked and peeled shrimp, water chestnut, drained, green onion, finely chopped, pepper, frozen peas, salt , if needed, chopped cilantro

outback steakhouse - creamy onion soup, chicken broth, cornstarch, condensed cream of onion soup, condensed cream of chicken soup, condensed cream of celery soup, shredded mozzarella cheese, shredded colby cheese, shredded provolone cheese, in blender , combine broth and cornstarch. in the top pan of a double boiler over medium heat, combine broth mixture with soups. mix well. when heated through, stir in cheese and heat until melted. pour into oven proof bowls. broil in oven until tops are lightly browned. notes : use soup within 3 days. do not freeze. serves 6-8

ground beef or turkey, onions chopped, cream of celery soup, cream of chicken soup, cream of mushroom soup, beef barley soup, chicken with rice soup, chow mein noodles