INGREDIENTS:

1 smoked chicken, cooked
2 ears fresh corn
2 quarts canned chicken broth
1 green bell pepper — diced
1 medium onion — diced
2 stalks celery — diced
2 carrots — diced
4 ounces tomato paste
2 cups corn Tortilla chips — crushed
1 zucchini — halved lengthwise and sliced thin
1 tablespoon Dried cilantro
Salt and Pepper to taste
3 tablespoons Olive oil

DIRECTIONS:

Garnish corn tortillas chips and shredded Mexican cheese.

To prepare: Place chicken and bones in a large pot with one quart of the chicken broth and bring to a boil, reduce heat and simmer for about 30 minutes.

Remove from heat and drain, reserve stock. Cut chicken into bite size. Let cool and remove all the bones. Add to a large stock pot and bring to boil.

Meanwhile Shuck the corn and cut off the kernels, discarding the cobs. Prepare all the veggies. In a large skillet, heat and add oil; saute all the veggies about 10 to 15 minutes. Add to stock pot, add second quart of broth and bring to a boil. Lower the heat and add rest of ingredients and simmer for 10 minutes.

To serve: Spoon into serving bowls and top each bowl of soup with cheese and tortilla chips, crushed roughly.

INGREDIENTS:

2 large ripe avocados
4 teaspoons Tabasco Brand Green Pepper Sauce divided
1/2 teaspoon salt or to taste
3 cans (14 1/2 ounce) chicken broth
3 boneless skinless chicken breast halves
2 tablespoons uncooked rice
1 large tomato seeded and chopped
1/2 cup chopped onion
1/4 cup finely chopped cilantro
Tortilla chips
1/2 cup shredded Monterey Jack Cheese

DIRECTIONS:

Scoop out avocado into medium bowl and mash with fork. Add 1 1/2 teaspoons Tabasco Green Pepper Saute and salt; blend gently but thoroughly. Set aside. Heat chicken broth to boiling in 4 quart saucepan. Add chicken brest halves; reduce heat and cook until chicken is opaque.

Remove chicken and cut into bite size pieces. Add rice and cook about 15 minutes or until tender. Return chicken to saucepan. Just before serving, stir in tomato, onion, cilantro and remaining 2 1/2 teaspoons Tabaco Green Pepper Sauce.

To serve, break small handful of Tortilla chips into bottom of each bowl. Ladle soup over Tortilla chips. Top with cheese and 1 rounded tablespoon avocado mixture. Serve immediately with additional Tabasco Green Pepper Sauce, if desired.

INGREDIENTS:

2 skinless, boneless chicken breasts, cut into cubes
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 cans (14.5 ounce size) chicken broth
1 can (16 ounce size) black beans, rinsed
1 cup frozen corn kernels
1 cup chopped onion
1 fresh jalapeño pepper, chopped
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
1 cup corn Tortilla chips
1/2 cup shredded Monterey Jack cheese (optional)
Sour cream

DIRECTIONS:

In a large pot over medium heat, sauté the chicken in the olive oil for 5 minutes. Add the garlic and cumin and mix well.

Then add the broth, corn, onion, jalapeño, black beans, chili powder, lemon juice, and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.

Break up some Tortilla chips into individual bowls and ladle soup over chips. Garnish with cheese, sour cream, and additional broken Tortilla chips.

INGREDIENTS:

1 pound lean ground beef
1 large onion; chopped
1/4 cup butter or margarine
1/3 cup flour
1 envelope (1.25-oz) taco seasoning mix
4 cups beef broth
2 cups milk
1 can (15.5-oz) red kidney beans; drained
1 can (14.5-oz) tomatoes or salsa*; undrained, cut up
1 cup Monterey jack/Mexican blend cheese; shredded
crushed taco chips
sour cream

DIRECTIONS:

Cook together ground beef and onion until meat is brown and onion is tender. Drain off fat. Melt butter. Stir in flour. Add taco seasoning mix, beef broth and milk. Cook and stir until thickened and bubbly.

Stir in beans, undrained tomatoes and meat mixture. Heat through, add cheese; Stir over low heat until cheese melts. Put corn chips and sour cream on top after ladling into soup bowls.

INGREDIENTS:

3 cloves garlic, minced
1 onion, chopped
3 tablespoons margarine
2 tablespoons all-purpose flour
3 (14 ounce) cans chicken broth
4 cups half-and-half
1 (10.75 ounce) can condensed cream of chicken soup
1 cup fresh salsa
1 (15 ounce) can creamed corn
6 boneless, chicken breast halves - cooked, skinned
2 teaspoons ground cumin
1 (1.27 ounce) packet dry fajita seasoning
3 tablespoons chopped fresh cilantro
16 ounces Tortilla chips
8 ounces shredded Monterey Jack cheese

DIRECTIONS:

In a large pot over medium heat, saute the garlic and onion in the butter or margarine for 5 minutes. Add flour and stir well, cooking for 1 minute more. Add the broth and half-and-half. Bring to a boil and reduce heat to low.
Add the soup, salsa, corn, chicken, cumin, fajita seasoning and 2 tablespoons cilantro. Stir and continue to heat for 15 minutes. Crumble Tortilla chips into individual bowls, add 1/2 ounce shredded cheese to each bowl and ladle in soup. Top each bowl with more crumbled chips, remaining 1/2 ounce cheese and remaining 1 tablespoon cilantro, and serve.

INGREDIENTS:

6 tablespoons vegetable oil
8 (6 inch) corn tortillas, coarsely chopped
6 cloves garlic, minced
1/2 cup chopped fresh cilantro
1 onion, chopped
1 (29 ounce) can diced tomatoes
2 tablespoons ground cumin
1 tablespoon chili powder
3 bay leaves
6 cups chicken broth
1 teaspoon salt
1/2 teaspoon ground cayenne pepper
5 boneless chicken breast halves, cooked

DIRECTIONS:

In a large stock pot heat oil. Add tortillas, garlic, cilantro and onion. Saute for 2 to 3 minutes.
Stir in tomatoes and bring to a boil. Add cumin, chili powder, bay leaves and chicken stock. Return to a boil, reduce heat to medium and add salt and cayenne. Simmer for 30 minutes remove bay leaves and stir in chicken. Heat through and serve.

INGREDIENTS:

9 cups chicken broth
6 cloves roasted garlic
1/2 cup chopped tomatoes
1/2 yellow onion, chopped
2 fresh jalapeno peppers, sliced into rings
1 teaspoon dried oregano
1/2 yellow onion, sliced
2 cups shredded, cooked chicken meat
1 lime, juiced
6 (6 inch) corn tortillas, cut into strips and toasted for garnish

DIRECTIONS:

In heavy pot, bring the broth to a boil. Add garlic, tomatoes, chopped onion, jalapeno, and oregano to the stocks. Simmer uncovered for 30 minutes.
Broil the sliced onions until soft and a little brown. Add broiled onions, chicken, lime juice to soup, and simmer till chicken is heated.
Place toasted Tortilla strips in each bowl and pour soup over strips.

INGREDIENTS:

2 skinless, boneless chicken breasts
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 ounces corn Tortilla chips
1/2 cup shredded Monterey Jack cheese (optional)

DIRECTIONS:

In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
Break up some Tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.

INGREDIENTS:

2 tablespoons vegetable oil
1 (1 pound) package frozen pepper and onion stir fry mix
2 cloves garlic, minced
3 tablespoons ground cumin
1 (28 ounce) can crushed tomatoes
3 (4 ounce) cans chopped green chile peppers, drained
4 (14 ounce) cans vegetable broth
salt and pepper to taste
1 (11 ounce) can whole kernel corn
12 ounces Tortilla chips
1 cup shredded Cheddar cheese
1 avocado - peeled, pitted and diced

DIRECTIONS:

Heat the oil in a large pot over medium heat. Stir in the pepper and onion stir fry mix, garlic, and cumin, and cook 5 minutes, until vegetables are tender. Mix in the tomatoes and chile peppers. Pour in the broth, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes.
Mix corn into the soup, and continue cooking 5 minutes. Serve in bowls over equal amounts of Tortilla chips. Top with cheese and avocado.

Driver Education is a training program which helps the students or learner to learn driving online and with the help of the handbooks. These online driving education programs helps the students to supplement their knowledge regarding driving and helps them to get their learner’s driving permit, because to get the learner’s permit or license you need to clear the driving test organized by government.

These programs are provided by the companies at discounted rates to the students. There are some insurance companies in the market which are providing discounts to those students who had successfully completed these driver education programs.