Easy Chicken Spaghetti
INGREDIENTS:
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
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
Pepper