@abqq_505: #ice #migra #abq

Albuquerque

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Thursday 05 November 2026 23:58:02 GMT

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Comments

Sandra :

I hope he got away!!! 🙏🏼

2026-11-06 00:39:29

475

Jazzzz :

I swear if I ever see this I’m gonna stop and help !! Hop in my car

2026-11-06 03:39:07

239

Arelis Rodríguez :

(Mi hermana fue deportada y regreso la semana pasada. Yo me voy a final de este mes.🫰👌

2026-11-06 18:34:51

4

Desertblueclover :

He must have been terrified. That poor man.

2026-11-06 04:42:42

68

Emy :

🥺 I hope he made it

2026-11-06 02:42:38

78

rebeccabaca6 :

I thought (ice) was supposed to quit doing this!!!😡😡😡😡

2026-11-06 03:47:18

2

Mónica Calderón :

Heartbreaking 🥺

2026-11-06 05:37:24

13

🪻♡MAIFER♡🪻 :

Mi amigo José 🥺😔

2026-11-06 17:58:33

2

QueenQweefs420 :

Omg this is so sad to see! I hope he got away

2026-11-06 03:24:32

13

jeccikaenriquez :

Well it didn’t help u stopped recording 😩

2026-11-06 05:42:46

0

GT :

2026-11-06 04:02:05

3

Sarah Montoya :

did he get away?

2026-11-06 02:46:56

11

user4812278024631 :

si la hiso el amigo

2026-11-06 01:58:29

12

Marquitos Loera :

eran dos chavalos

2026-11-06 03:23:38

3

chriswalter986🦂 :

2026-11-06 15:31:03

1

Jario Rafael :

si lo agarraron al pana José naw

2026-11-06 03:23:01

3

+58 🇻🇪salsero al 100% :

Lastimosa mente si lo agarraron el pana ya estaba ajitado y cansado

2026-11-06 00:57:30

5

Erika Medina🌻🦋❤️ :

😔

2026-11-06 16:51:19

1

Erick :

as long as we don't unite as one this is always going to happen to our raza. hope one day we can unite and say enough is enough

2026-11-06 02:16:52

41

Luznena :

en albupuerpue nuevo México

2026-11-06 01:09:51

17

Sof 💅🏻ᥫ᭡ :

🙁 era el mejor amigo de mi abuelo 😭😭😭😭😔

2026-11-06 05:43:35

2

Mis Fafa :

Si la iso k paso

2026-11-06 04:21:38

2

sarah.gemini63 :

2026-11-06 04:20:36

1

chriswalter986🦂 :

2026-11-06 18:52:04

0

Cesar Daniel ⚡️ :

Donde fue eso?

2026-11-06 01:00:38

3

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#food #fyp #cozy #foodie #yummy This soup is perfect for a cool rainy day-it’s cozy, comforting and delicious. Creamy Chicken Pot Pie Soup with Puff Pastry Squares This cozy, rich soup captures all the comforting flavors of a classic chicken pot pie without the hassle of making a full pie crust. Using bone broth adds wonderful depth and extra protein, while a buttery roux and heavy cream create a luxuriously thick, velvety base. Ingredients For the Soup: Chicken: 1.5 lbs chicken breasts (boneless, skinless) Broth: 4 cups chicken bone broth Dairy: 4 tbsp unsalted butter 1 cup heavy cream Aromatics & Veggies: 1 medium yellow onion, diced 3 cloves garlic, minced 3 medium carrots, peeled and diced 3 stalks celery, diced 2 medium Yukon Gold or Russet potatoes, peeled and diced into bite-sized cubes 1 cup frozen peas Thickener: 1/3 cup all-purpose flour Seasonings: 1 tsp garlic powder 1 tbsp fresh parsley, chopped (plus extra for garnish) Salt and freshly cracked black pepper, to taste For the Topping: 1 sheet frozen puff pastry, thawed according to package instructions 1 egg (beaten, for an optional egg wash to make the squares golden brown) Step-by-Step Instructions Step 1: Prep and Bake the Puff Pastry Squares Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Unroll the thawed puff pastry sheet on a lightly floured surface. Cut it into small mini squares (about 1x1 inch or slightly larger, depending on your preference). Place the squares on the prepared baking sheet with a little space between them. Brush lightly with the beaten egg if desired for a glossy, golden finish. Bake for 10–12 minutes, or until puffed up and golden brown. Remove from the oven and set aside. Step 2: Cook and Shred the Chicken Season the chicken breasts generously with salt, pepper, and a pinch of garlic powder. In a large soup pot or Dutch oven, melt 1 tablespoon of butter over medium-high heat. Add the chicken breasts and sear for about 5–6 minutes per side until golden brown and cooked through (internal temp of 165°F). Remove the chicken from the pot, let it rest for a few minutes, then shred it into bite-sized pieces using two forks. Set aside. Step 3: Build the Flavor Base (Mirepoix & Roux) In the same pot, melt the remaining 3 tablespoons of butter over medium heat. Add the diced onion, carrots, and celery. Sauté for 5–7 minutes until the vegetables begin to soften and the onions become translucent. Stir in the minced garlic and cook for about 1 minute until fragrant. Sprinkle the all-purpose flour evenly over the vegetables. Stir constantly for 1–2 minutes to cook out the raw flour taste (this creates your thickening roux). Step 4: Simmer the Soup Slowly pour in the chicken bone broth, whisking constantly to ensure no flour lumps form. Add the diced potatoes and garlic powder. Bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15 minutes, or until the potatoes and carrots are tender when pierced with a fork. Step 5: Cream, Peas, and Chicken Stir in the shredded chicken, frozen peas, and heavy cream. Let everything simmer uncovered for another 3–5 minutes until heated through and the soup thickens further. Stir in the chopped fresh parsley. Taste the soup and season with additional salt, pepper, and garlic powder as needed. Step 6: Serve Ladle the hot, creamy chicken pot pie soup into bowls. Top each bowl generously with a handful of the baked puff pastry mini squares so they stay nice and crisp on top. Garnish with a little extra fresh parsley. Chef's Tip: To keep the puff pastry as crispy as possible, serve the baked squares in a small bowl on the side so everyone can add them right as they eat! *You can add any veggies you like, or omit the ones you don’t! I usually add frozen corn, but I was out.*

#food #fyp #cozy #foodie #yummy This soup is perfect for a cool rainy day-it’s cozy, comforting and delicious. Creamy Chicken Pot Pie Soup with Puff Pastry Squares This cozy, rich soup captures all the comforting flavors of a classic chicken pot pie without the hassle of making a full pie crust. Using bone broth adds wonderful depth and extra protein, while a buttery roux and heavy cream create a luxuriously thick, velvety base. Ingredients For the Soup: Chicken: 1.5 lbs chicken breasts (boneless, skinless) Broth: 4 cups chicken bone broth Dairy: 4 tbsp unsalted butter 1 cup heavy cream Aromatics & Veggies: 1 medium yellow onion, diced 3 cloves garlic, minced 3 medium carrots, peeled and diced 3 stalks celery, diced 2 medium Yukon Gold or Russet potatoes, peeled and diced into bite-sized cubes 1 cup frozen peas Thickener: 1/3 cup all-purpose flour Seasonings: 1 tsp garlic powder 1 tbsp fresh parsley, chopped (plus extra for garnish) Salt and freshly cracked black pepper, to taste For the Topping: 1 sheet frozen puff pastry, thawed according to package instructions 1 egg (beaten, for an optional egg wash to make the squares golden brown) Step-by-Step Instructions Step 1: Prep and Bake the Puff Pastry Squares Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Unroll the thawed puff pastry sheet on a lightly floured surface. Cut it into small mini squares (about 1x1 inch or slightly larger, depending on your preference). Place the squares on the prepared baking sheet with a little space between them. Brush lightly with the beaten egg if desired for a glossy, golden finish. Bake for 10–12 minutes, or until puffed up and golden brown. Remove from the oven and set aside. Step 2: Cook and Shred the Chicken Season the chicken breasts generously with salt, pepper, and a pinch of garlic powder. In a large soup pot or Dutch oven, melt 1 tablespoon of butter over medium-high heat. Add the chicken breasts and sear for about 5–6 minutes per side until golden brown and cooked through (internal temp of 165°F). Remove the chicken from the pot, let it rest for a few minutes, then shred it into bite-sized pieces using two forks. Set aside. Step 3: Build the Flavor Base (Mirepoix & Roux) In the same pot, melt the remaining 3 tablespoons of butter over medium heat. Add the diced onion, carrots, and celery. Sauté for 5–7 minutes until the vegetables begin to soften and the onions become translucent. Stir in the minced garlic and cook for about 1 minute until fragrant. Sprinkle the all-purpose flour evenly over the vegetables. Stir constantly for 1–2 minutes to cook out the raw flour taste (this creates your thickening roux). Step 4: Simmer the Soup Slowly pour in the chicken bone broth, whisking constantly to ensure no flour lumps form. Add the diced potatoes and garlic powder. Bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15 minutes, or until the potatoes and carrots are tender when pierced with a fork. Step 5: Cream, Peas, and Chicken Stir in the shredded chicken, frozen peas, and heavy cream. Let everything simmer uncovered for another 3–5 minutes until heated through and the soup thickens further. Stir in the chopped fresh parsley. Taste the soup and season with additional salt, pepper, and garlic powder as needed. Step 6: Serve Ladle the hot, creamy chicken pot pie soup into bowls. Top each bowl generously with a handful of the baked puff pastry mini squares so they stay nice and crisp on top. Garnish with a little extra fresh parsley. Chef's Tip: To keep the puff pastry as crispy as possible, serve the baked squares in a small bowl on the side so everyone can add them right as they eat! *You can add any veggies you like, or omit the ones you don’t! I usually add frozen corn, but I was out.*

"The universe will never give you peace in something you were never meant to settle in." Let that sink in. #quotes #growthmindset #lettinggo #relatable #mindsetshift

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