Chicken Tortilla Soup

1- lb ckn tenders
1- red onion diced
3- stalks celery diced
2- med carrots diced
2- 16 oz cans diced tomato
2 -small can green chili
6- 16 oz cans ckn stalk
½- head cabbage
1- can chipolte peppers in adobo
1- bunch cilantro stems removed
1- tbs cumin
3- bay leaves
1- tbs poultry seasoning
Salt/fresh ground pepper to taste
2- tbs olive oil
2- avocados diced
8 oz pepper jack chez
Tortilla chips
Pico di Gallo
2- limes
Boil ckn stalk, season ckn with salt, pepper, cumin and poultry seasoning.
Poach ckn in stalk, in a large pot sauté onions , celery and carrots in olive oil with a pinch of salt and pepper. Add bay leaves, canned tomatoes,green chiles and 1 chipolte pepper chopped finely . Remove ckn from stalk and shred. Add shredded ckn and stalk to veggies, chop cabbage and add to pot. When cabbage is tender check seasoning. Soup can be served right away or simmer until needed. Garnish with cheese, Pico, avocado, chips and limes.

Quick Chicken Noodle

1-lb ckn tenders diced
1-large white onion diced
3-stalks celery diced
3-med carrots diced
3-bay leaves
1-tbs poultry seasoning
6-16oz cans ckn stalk
1-8 oz bag egg noodles
Salt/fresh ground pepper
1-tbs olive oil


In a separate pan boil ckn stalk. In a large pot sauté veggies in olive oil until tender with a pinch salt/pepper and bay leaves . Season ckn with salt/pepper, poultry seasoning add to veggies and brown. Add boiling ckn stalk and egg noodles. When the noodle are tender soup should be done. It should take no longer then 30 min.