Dec 24

Ok it is 8pm December 24, and I am making nacho soup. I got this recipe from Helen Bartsch and it is better than good — here goes!

8 cups of water
3-4 chicken breasts (boneless, skinless)
2 cups of salsa
1 can of cream of chicken soup (10oz)
1 lb Velveeta cheese
1/2 cup chopped onions
1 jalapeno pepper
2 garlic cloves
1 chicken bouillon cube
1 tbsp butter
1 tsp salt
2 tbsp Tabasco
1/2 tsp chili power

Boil chicken in water and cut into cubes when done and put back in water.
Braise onion, fine chopped garlic, and fine chopped jalapeno in butter in frying pan.
Put all ingredients in the boiled chicken pot and boil on 8/10 for 20 minutes after cheese is melted.
Serve with corn chips.

Chicken Chopped

Garlic Jalapeno Onion Chopped

Garlic Jalapeno Onion Braise

Nacho Soup Cooked

Nacho Soup Served

Nacho Soup Eaten – 6/10 – Wasn’t Thick Enough

Spread the word:
  • Twitter
  • Facebook
  • LinkedIn
  • Google Bookmarks
  • Live
  • Yahoo! Bookmarks
  • StumbleUpon
  • email

One Response to “Nacho Soup”

  1. 1. Cristianismo Primitivo Says:

    So Bob is a cook?

Leave a Reply