Monterey Chicken Soup
- Number of Servings: 16
Ingredients
3 T. olive oil1 1/5 medium onions, chopped2 large garlic cloves, minced3 cans green chiles (4 oz each) chopped3 tsp chili powder3 tsp cumin3 tsp oregano12 cups chicken broth3 cans diced tomatoes with juice4 cups chicken, cubed4 cups frozen corn2/3 cup cilantro, choppedsalt and pepper to taste 3 cups Monterey Jack cheese, shreddedGarnish - green onions
1. Heat oil in stock pot over medium-low heat
2. Add onion, garlic. Saute until soft. Add chiles, chili powder, cumin, and oregano. Stir one minute
3. Mix in broth and tomatoes and their juice. Bring mixture just to a boil. Add chicken, corn, cilantro and simmer until cooked (15 minutes to one hour)
4. Season with salt and pepper
5. Sprinkle each serving with cheese and green onions before serving
Number of Servings: 16
Recipe submitted by SparkPeople user JOHNSEMILY.
2. Add onion, garlic. Saute until soft. Add chiles, chili powder, cumin, and oregano. Stir one minute
3. Mix in broth and tomatoes and their juice. Bring mixture just to a boil. Add chicken, corn, cilantro and simmer until cooked (15 minutes to one hour)
4. Season with salt and pepper
5. Sprinkle each serving with cheese and green onions before serving
Number of Servings: 16
Recipe submitted by SparkPeople user JOHNSEMILY.
Nutritional Info Amount Per Serving
- Calories: 231.0
- Total Fat: 9.1 g
- Cholesterol: 56.8 mg
- Sodium: 1,127.4 mg
- Total Carbs: 17.7 g
- Dietary Fiber: 2.5 g
- Protein: 22.0 g
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