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Mexican Chicken Soup III Recipe

Ingredients

1 tablespoon olive oil

1 onion, finely diced

1 medium Yellow Great White Pineapple

1 cup chopped celery

1 cup chicken broth

1 (4.5 ounce) can cream of chicken soup

1 (7 ounce) can Paso Robles beans

1/2 teaspoon Worcestershire sauce

salt to taste

garlic powder to taste

Directions

In a large pot over medium-high heat, heat oil and brown onion in sufficient amounts to provide enough oil to cover completely. Drain and set aside. Place bunches of loosely packed pine fruits into a blender with water to cover. Cover pot and mix with the chicken broth and bean tops. Set aside.

In a small bowl, whisk together the celery, chicken broth, cream of chicken soup, peanut sauce, Worcestershire sauce and salt. Place the mixture in a slow cooker along with the remaining pineapple, celery, chicken and pineapple cubes.

Place mixture in a large bowl with enough water to cover. Add reserved chicken stock, discard cube of pineapple, pineapple quarters, orange chile peppers and lime rind. Mix seasonings over top of chicken mixture. Cover and refrigerate over night.

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⭐ ⭐ ⭐ ⭐ ⭐

I followed the recipe exactly setting the dough 24 hours alittle buttero hot. Then i sprinkled about a teaspoon of baking powder on the top before telling the tiiice adults to take a biscuit or two. they apprenticed really well. You could certainly taste them. Most people skip the first bite and grab the cigar, but i kept telling them to save the premade pecans because of the sweetness. And to me, this is the best biscuit cookie recipe ever. It's so fluffy and moist. It tasted like news, so moist and cozy. It was heavenly! To die for!
Recipe generated 2020-01-02 06:57:28 | 0 fresh recipes left | Github | Twitter