Speedy Gonzales Chicken Soup Recipes

SPEEDY SOUP

Steps:

• Bring chicken broth to a boil in a medium saucepan. Once boiling add pasta and cook for 5 to 6 minutes Add peas, spinach and mushrooms, season with salt and pepper and continue to cook for an additional 2 to 3 minutes. Serve topped with Parmesan cheese.
• Nutrition analysis per serving: Calories: 120; Total fat: 2g; Saturated fat: 1g; Carbohydrate: 18g; Protein: 9g; Sodium: 360mg ;

SUPER SIMPLE AND SPEEDY CHICKEN SOUP

Steps:

• In a saucepan over high heat, bring the broth to a boil.
• Add the chicken, carrots, peas and scallions.
• Reduce the heat and simmer for 5 minutes, or until the carrots are tender.
• Season with salt and pepper, if desired (there should be enough flavor in the broth).
• Serve, or freeze for later.

SPEEDY GONZALES' CHICKEN ENCHILADAS

Steps:

• Combine both soups and sour cream.
• Blend well.
• Divide in half and set half aside. Add chopped chicken to one of the halves of soup mixture.
• Heat oven to 375°F.
• Lightly heat tortillas in moisten tea towel in microwave for ease of rolling.
• On each tortilla, spread about 2-3 tablespoons of chicken mixture on one side; sprinkle with about tablespoons of cheese; roll up; and place in prepared casserole.
• Repeat with all tortillas, placing close together. Spread "set aside" soup-sour cream mixture over all and top with remaining cheese.
• Cover with foil and bake for about 45 minutes. Uncover and bake for about 15 minutes until top is lightly golden.
• Sprinkle with sliced olives or chopped tomato and avocado, if desired.

SPEEDY GONZALES CHILI

Steps:

• Heat contents of 3 cans in a 2 quart pot over medium heat for 20 minutes, stirring occasionally.
• Stir in garlic and spices.
• Reduce heat to medium low and simmer for at least half an hour. Stir often enough to prevent a layer of skin forming on top. You may also wish to mash the beans during this time.
• When the desired consistency is achieved serve the chili in bowls. Keep in mind that it will thicken as it cools.
• Leftovers should cool to room temperature then be refrigerated.

SPEEDY GONZALES CHICKEN SOUP

Steps:

• Heat half of the oil in a good-sized saucepan, cook chicken until lightly browned and cooked right through.
• Remove chicken from pan and shred into small strips.
• Heat remaining oil in same pan, cook onion 3-4 minutes or until soft.
• Add flour to pan and stir for 1 minute.
• Add stock and juice 1 cup at a time, waiting until mixture thickens slightly after each addition.
• Add chicken, corn and chilli. Stir until heated through.
• Serve topped with cilantro.