Chalupa Soupa Soup Food

CHALUPA CASSEROLE

Steps:

• Cook and shred chicken. Set aside.
• Tear 8 tortillas into bite-sized pieces.
• Layer into bottom of 13x9" glass pan.
• Layer chicken, then cream of chicken soup, sour cream, chiles, then the rest of the 8 tortillas(torn up).
• Cover with foil and bake at 350 degrees for 1 hour.
• Sprinkle with cheese and broil till golden and bubbly!

PORK CHALUPAS

Steps:

• Combine pork roast, pinto beans, green chiles, chili powder, cumin, oregano, salt, pepper and water in slow cooker.
• Cook on low for 4 hours.
• Remove roast and pull meat apart, removing any bones or fat.
• Return pork to slow cooker and continue cooking for 2 to 4 more hours, adding more water if necessary.
• Place corn chips on serving plates.
• Spoon pork mixture over chips and serve with desired optional toppings.

CROCKPOT CHALUPA SOUP

Steps:

• Place frozen pork roast in the crockpot.
• Add next 10 ingredients (through Cumin).
• Cook on low for 8-10 hours.
• Shred pork (should fall apart easily) and add cilantro, picante sauce, and juice from one lime.
• Serve immediately.

CHALUPAS

Steps:

• Place pork roast in large stockpot. Add pintos, tomatoes, chiles, onion, garlic, oregano, chili powder, cumin, salt, pepper, and enough water to cover. Bring to a boil and lower to a gentle simmer. Cover and slowly cook 3 hours; remove meat and set aside to cool. Continue cooking uncovered until beans are tender, another 2 hours, stirring occasionally.
• Meanwhile, remove cooled meat from bone, and shred or pull off in bite-size pieces. Discard bone and fat. Return to pot and cook 1 hour longer. Stir often and add more water when necessary to thin slightly. (Chalupas should have the consistency of stew).
• Serve hot in bowls, with corn chips on the bottom, a ladle of chalupas, and pile on condiments of your choice. It will store well in the refrigerator for up to 1 week.

CHALUPAS

Steps:

• Place beans and enough water to cover in a 3-qt. saucepan. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid. , In a 3-qt. slow cooker, combine the 3-1/2 cups water, onion, chilies, garlic, chili powder, salt, cumin and oregano. Add roast and beans. Cover and cook on high for 2 hours. Reduce heat to low and cook 6 hours longer or until pork is very tender. , Remove roast and shred with a fork. Drain beans, reserving cooking liquid in a saucepan. Combine beans and meat; set aside. Skim and discard fat from cooking liquid; bring to a boil. Boil, uncovered, for 15-20 minutes or until reduced to 1-1/2 cups. Add meat and bean mixture; heat through. , To serve, spoon meat mixture over corn chips; top with green onions, lettuce, cheese, tomatoes and salsa.

CHALUPA SOUPA ( SOUP )

Steps:

• In a medium soup kettle over medium heat, cook pepper, onion and garlic in 1/4 cup of the chicken broth, stirring, until tender.
• Add the beans, stir till smooth then add the rest of the broth, minced turkey, chili powder and Tabasco sauce.
• Stir and cook until heated through.
• Ladle into soup bowls, sprinkle cheese and tomatoes on top.
• Crumble 3-4 chips over cheese and tomatoes.
• Serve remaining chips on the side.

CHICKEN CHALUPAS

Steps:

• Combine: soup, chili peppers, sour cream and green onions.
• Add the Jack cheese.
• Remove 2 cups of mixture and add chicken.
• Spoon chicken into tortillas.
• Roll and place into a buttered 9x13-inch pan.
• The tortillas can be placed on top of each other if necessary.
• Pour the rest of the soup mixture over the tortillas and cover with cheddar cheese.
• Spray foil and cover top of casserole.
• Bake at 350°F for 30 to 40 minutes.

CHALUPA

Steps:

• Put all ingredients in a dutch oven, an electric crockery cooker, or a heavy kettle.
• Cover and simmer about 5 hours, or until the roast falls apart and the beans are done.
• Uncover and cook about 1/2 hour, until the desired thickness is achieved.
• NOTES: A Mexican meat and bean dish, similar to chili. While not a true chili, chalupa is a Mexican-American favorite for a hearty lunch or supper. It may be made ahead and reheated, and it freezes well.
• This recipe may be served with corn chips and condiments including chopped tomato, chopped avocado, chopped onion, shredded lettuce, grated cheddar cheese and hot sauce.