Hearty soup

[Forty Rod SASS 3935]

1 can Progresso Creamy chicken and mushroom with barley soup.

1 tbsp chopped Burmuda onion.

1 tbsp chopped green bell pepper.

1 1/2 tbsp. bacon bits (next time I'll try chopped beef jerky)

Some niblets corn.  (Didn't use it this time, but will next time.)

A hearty dollop of original red Tabasco sauce

Ground black pepper to taste.

Salt to taste.

 

Tortilla chips (flour of corn.  Both work) on the side.

 

Heat it.

Eat it. 

You can't beat it.

You'll repeat it.

 

I washed it down with Sioux City Sarsaparilla.

 

Getting rid of left-overs can sometimes add something new to your diet.

[Subdeacon Joe]

Sounds good.   Maybe try some crushed pork rinds on it.

[Alpo]

I may have posted this before, but it's worth reposting.

 

You get you three or four pounds of boneless skinless chicken thighs. Put them in the Crock-Pot. Sprinkle on some oregano and some garlic powder. Add a can of diced tomatoes, a can of Rotel, a can of mushrooms, and about a half of onion. Cook it till it's done - 6 or 7 hours on low.

 

During the cooking lots of broth will have cooked out of the chicken thighs.

 

Make you up a pot of rice and put some chicken and some of that good slurpy mess in the pot on the rice and eat. Good stuff.

 

You ought to be able to get two meals out of it, unless there's more than just you.

 

But make sure that you save at least two chicken thighs and a whole bunch of liquid - the tomatoes / jalapenos / mushroom / onions / broth mix.

 

That freezes well.

 

Now get yourself some Bear Creek soup. This is a soup mix. Heat up ½ gallon of water and pour this in and stir It up and let it simmer for a while and you got soup. I have tried this with both the tortilla soup

 

And the creamy wild rice

 

And it is excellent with both.

 

You take that leftover liquid, from the Crock-Pot, and add enough water to it to have the ½ gallon of liquid required. Bring it to a boil and stir in the package of soup. Leave it on the fire and while it is coming up to a simmer, tear the two chicken thighs into chunks and dump them in the soup.

 

Stir it all up and let it simmer 15 minutes or so.

 

Umm umm good. And so easy.