Sizzling Rice Soup

Sizzling Rice Soup
This is a soup that I discovered in Clovis with my sister Harriet. I enhanced it with more veggies.
James Jones.
Ingredients
4 Cooked rice patties palm size
1 cup Baby spinach stemmed
1 cup Water chestnut thin sliced and halved
½ cup Green onion top cut half inch
½ cup Green onion bottoms cut 1 inch and quartered
2 cups Zucchini sliced thin and halved if necessary
1 handful of snow peas
1 large half chicken breast sliced thin and cut inch in length
2 quarts of Swanson chicken broth
Salt with chicken bullion to taste
Soy Sauce on the side
Vegetable oil for Sautéing
Directions
1. Sauté the chicken in the soup pot
2. Add chicken broth to pot and bring to a boil.
3. All enough chicken bullion to season, Add water if too much
4. In a separate fry pan or wok sauté/wilt zucchini, green onion bottoms, snow peas, water chestnuts and set aside in bowl..
5. In a hot frying pan, heat the rice patties until browned on both side and are sizzling hot
6. In four large soup bowls, place equal amounts of the heated veggies and uncooked spinach and onion greens
7. Fill bowls with boiling soup.
8. At the table, place sizzling rice patties in each bowl
9. Soy sauce too taste.
Servings : 4
Three Bean Tortilla Soup
* Exported from MasterCook Mac
Ingredients:
1 large tomato
1 small onion -- finely chopped
2 cloves garlic -- minced
15 ounces black beans, canned -- drained and rinsed
15 ounces navy beans, canned -- drained and rinsed
15 ounces spicy chili beans -- undrained
14 1/2 ounces vegetable broth
4 (6-inch) corn tortillas -- cut in thin strips
Directions:
1. Heat oven to 425° F. Heat small nonstick skillet over medium-high heat until hot. Add tomato to skillet; heat tomato until skin is blistered and slightly charred, turning occasionally. Cool tomato slightly. Coarsely chop.
2. Spray large saucepan with nonstick cooking spray. Add tomato, onion and garlic; cook over medium heat for 3 minutes, stirring occasionally. Add black beans, navy beans, chili beans and broth; mix well. Bring to a boil. Reduce heat; simmer 15 to 20 minutes or until vegetables are tender.
3. Meanwhile, place tortilla strips in ungreased 15x10x1-inch baking pan. Bake for 5 to 8 minutes or until crisp.
4. To serve, place tortilla strips in soup bowls, ladle soup into bowls
Serving Size : 4 Preparation Time :0:45
.
Tortilla Soup…..Simple
Marsha Jones
Ingredients:
1 onion, chopped
6 carrots, sliced
2 T. margarine
6 c. water
6 cubes chicken bullion
14 ¾ oz. can Italian ready cut tomatoes
small can tomato sauce
small can diced green tomatoes
Tortilla strips
Shredded Monterey Jack cheese
Directions:
Sautee onion, carrots and margarine in microwave
In large pot combine ingredients and sautéed veggies
Bring soup to a boil. Reduce heat to medium and cook for 30 minutes.
Meanwhile, cut corn tortillas into thin strips. Fry in vegetable oil until crispy.
Remove soup from heat. Add chopped cilantro and pour into individual bowls