CHICKEN TACOS ‘n’ SOUP

Servings: 4

Ingredients:

1 bag of Knorr Sopa, in any variety *

2 bonless skinless chicken breast

1 dozen corn tortillas

1/4 onion

2 medium garlic cloves

1/3 lettuce finely chopped

1/3 cup sour cream

1/2 cup  Kraft Mexican Style shredded cheese

Directions:

1. In medium stock pot add chicken, onion, garlic and salt + pepper, cover with water and boil on medium until chicken is cooked about 15-20 minutes. Remove chicken from pot, let it cool and shredd

2. Heat skillet over high heat, warm tortillas.

3. Assemble Tacos: take warm tortilla, place 2tbsp of chicken in the center and roll tortilla so that chicken is not exposed.

4.  In medium sauce bring 1ltr. of water to boil and add soup; reduce heat.  Cover cover and simmer for 15 minutes or until pasta is tender.

5.  Fry Tacos: In a large skillet, heat 1inch corn oil to 360 degrees F. Using a thong place 3 tacos into heat, cook each side for 1-2 minutes, or until crispy.

5. Plate: Place 3 tacos on plate top with sour cream, add lettuce and cheese on top.  Serve 1 ladle of soup in to bowl.

ENJOY!!!!

* Knorr Sopa can be found in the “Mexican” isle of your local grocery store.

Welcome to the official launch of EZ Meals Online.  Be sure to bookmark this page as we will upload a new recipe every Sunday.  

We’ll start our blog with a recipe of mine,  a simple breakfast scramble.  

Egg ’n’ Tortilla Scramble

Servings: 1

Ingredients:

1 tbsp. vegetable oil

2 whole eggs

1 corn tortilla

Salt + Pepper to taste.

Directions:

1. Cut tortilla into bite size pieces.

2.  Add vegetable oil in a nonstick skillet over medium heat.

3. Add tortilla chips to hot oil.

4. Fry the corn tortilla chips until crisp, turning once.

5. Add two eggs, salt + pepper to tortilla chips.

6. Scramble & Enjoy.