Post number 1000, the pressure was on so why not use it on something delicious.
Ingredients:
65-1/2 oz Swanson's 100% Natural chicken broth
3 skinless/boneless chicken breasts
15 oz Del Monte tomato sauce
7-3/4 oz El Pato (Mexican hot style) tomato sauce
15-1/4 oz Del Monte Whole kernel corn
1/2 avocado per bowl
olive oil
Crack open your cans of Chicken Broth
Pour into a big soup pot between low and medium heat.
Cut the 3 chicken breasts into halves.
Get your frying pan out.
Season the chicken breasts as you wish and start cooking the chicken.
While the chicken is cooking, add the Del Monte tomato sauce and the El Pato tomato sauce to the pot which already contains the chicken broth.
Since you are waiting on the chicken to cook you can make yourself some guacamole. I cheat, I pick up my favorite salsa molcajete and just add it to some avocado and mix it up. Yum!
Once the chicken is 99% cooked you can cut it up, I like to cut it into cubes. Once the chicken is all cut up you can now add it to the pot with the chicken broth and tomato sauce and increase the heat to medium.
Allow the chicken to cook to 100% in the pot, and as it's cooking, begin to cook the corn in a small pot.
While everything is in the final cooking stages, take some corn tortillas and cut them into strips. Using a frying pan, add olive oil and begin to fry your tortilla strips.
Cut an avocado in half and place it in the bowl you will be serving the soup in, I usually like to cut the avocado into cubes so you dont have to cut it with your spoon as your eating.
Add the soup with chicken over the avocado, add the corn, and then top it all off with the crispy tortilla strips.
Ingredients:
65-1/2 oz Swanson's 100% Natural chicken broth
3 skinless/boneless chicken breasts
15 oz Del Monte tomato sauce
7-3/4 oz El Pato (Mexican hot style) tomato sauce
15-1/4 oz Del Monte Whole kernel corn
1/2 avocado per bowl
olive oil
Crack open your cans of Chicken Broth
Pour into a big soup pot between low and medium heat.
Cut the 3 chicken breasts into halves.
Get your frying pan out.
Season the chicken breasts as you wish and start cooking the chicken.
While the chicken is cooking, add the Del Monte tomato sauce and the El Pato tomato sauce to the pot which already contains the chicken broth.
Since you are waiting on the chicken to cook you can make yourself some guacamole. I cheat, I pick up my favorite salsa molcajete and just add it to some avocado and mix it up. Yum!
Once the chicken is 99% cooked you can cut it up, I like to cut it into cubes. Once the chicken is all cut up you can now add it to the pot with the chicken broth and tomato sauce and increase the heat to medium.
Allow the chicken to cook to 100% in the pot, and as it's cooking, begin to cook the corn in a small pot.
While everything is in the final cooking stages, take some corn tortillas and cut them into strips. Using a frying pan, add olive oil and begin to fry your tortilla strips.
Cut an avocado in half and place it in the bowl you will be serving the soup in, I usually like to cut the avocado into cubes so you dont have to cut it with your spoon as your eating.
Add the soup with chicken over the avocado, add the corn, and then top it all off with the crispy tortilla strips.
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