Green chili chicken tortilla soup
- Number of Servings: 12
Ingredients
1 Chicken Breast, no skin, 3 anaheim pepper.5 large raw Onion2 Roma/Plum tomatoes5 cloves of garlic10 c of water 8 Corn Tortillas, medium (approx 6" dia)4 tsp. Knorr Chicken BouillonSalt and pepper to taste
1. In large pot ad raw chicken breast, peppers, onion, tomatoes, garlic, bouillon and black pepper. Cook until chicken is cooked through.
2.Once chicken is cooked remove it from pot and set aside to cool.
3. Remove peppers,onion,galic and tomatoes and put in a blender adding some of the cooking liquid and blend until smooth. Add this bak into pot with the rest of the liquid.
4.Again using the blender take 4 tortillas tear them up and blend with some of the liquid and add back into pot. This will thicken the soup adjust the thickness by blending less or more tortillas.
5.Once everything is blended heat everything in pot and simmer.
6. Once chicken is cool enough to handle remove the bones and shredd. once shredded add to soup. Let it simmer a little longer and.
7. check seasoning add more salt and/or pepper as needed
7. Cut the remaining 4 tortillas and fry them in a pan or coat them with a little oil and bake them until crispy.
8. Serve hot, garnish with crispy tortilla strips, shredded cheese and chopped cilantro.
* this recipe makes 12, 8oz servings
Number of Servings: 12
Recipe submitted by SparkPeople user MAGALI0328.
2.Once chicken is cooked remove it from pot and set aside to cool.
3. Remove peppers,onion,galic and tomatoes and put in a blender adding some of the cooking liquid and blend until smooth. Add this bak into pot with the rest of the liquid.
4.Again using the blender take 4 tortillas tear them up and blend with some of the liquid and add back into pot. This will thicken the soup adjust the thickness by blending less or more tortillas.
5.Once everything is blended heat everything in pot and simmer.
6. Once chicken is cool enough to handle remove the bones and shredd. once shredded add to soup. Let it simmer a little longer and.
7. check seasoning add more salt and/or pepper as needed
7. Cut the remaining 4 tortillas and fry them in a pan or coat them with a little oil and bake them until crispy.
8. Serve hot, garnish with crispy tortilla strips, shredded cheese and chopped cilantro.
* this recipe makes 12, 8oz servings
Number of Servings: 12
Recipe submitted by SparkPeople user MAGALI0328.
Nutritional Info Amount Per Serving
- Calories: 57.4
- Total Fat: 0.7 g
- Cholesterol: 3.4 mg
- Sodium: 206.1 mg
- Total Carbs: 10.1 g
- Dietary Fiber: 1.3 g
- Protein: 2.8 g
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