TORTILLA-LESS SOUP WITH SHREDDED CHICKEN
- Number of Servings: 11
Ingredients
§ 3 TABLESPOONS CANOLA OIL§ 1 ONION§ 6 GARLIC CLOVES§ 1 SMALL BUNCH OF CILANTRO§ 2 28 OZ CAN OF DICED OR CRUSHED TOMATOES§ 4 CUPS (32 OZ) CHICKEN BROTH§ 15 OZ CANNED OR FROZEN CORN§ ¾ TO 1½ TABLESPOONS GROUND CUMIN§ ½ TO 1 TABLESPOON CHILI POWDER§ 4 BAY LEAVES§ 4 BONELESS SKINLESS CHICKEN BREAST HALVES OR 6 BONELESS THIGHS (CAN COMBINE)§ 3 TABLESPOONS WHITE VINEGAR§ ½ TEASPOON CAYENNE PEPPER§ JUICE FROM 1 LIME
Makes 10-12 bowls of soup,
PREP WORK
§ DICE THE ONION
§ MINCE THE GARLIC OR USE GARLIC PRESS INSTEAD
§ WASH AND TOWEL DRY THE CILANTRO, REMOVE THE STEMS AND CHOP
§ OPEN CAN OF TOMATOES
§ SOAK THE CHICKEN IN COLD WATER WITH 3 TABLESPOONS OF WHITE VINEGAR FOR 2 MINUTES, RINSE WITH COLD WATER AND LEAVE IN REFRIGERATOR UNTIL NEEDED
INSTRUCTIONS
THIS CAN BE MADE IN ONE LARGE SOUP POT.
1. HEAT THE OIL OVER MEDIUM HIGH HEAT AND SAUTE THE ONIONS FOR 2 MINUTES.
2. ADD GARLIC AND SAUTE FOR ANOTHER MINUTE OR TWO.
3. ADD THE CILANTRO, STIR AND COOK FOR ONE MINUTE.
4. ADD TOMATOES WITH JUICE, CHICKEN BROTH, CUMIN, CHILI POWDER AND BAY LEAVES, BRING TO A BOIL.
5. REDUCE HEAT TO A SIMMER, ADD CORN, CHICKEN AND CAYENNE.
6. SIMMER FOR 15 TO 20 MINUTES UNTIL THE CHICKEN IS COOKED.
7. REMOVE THE CHICKEN AND SET ASIDE TO COOL. COVER AND PUT IN REFRIGERATOR.
8. TURN OFF THE SOUP, LEAVING COVER ON THE POT.
9. ONCE THE CHICKEN IS COOLED, SHRED THE CHICKEN WITH YOUR HANDS AND RETURN IT TO THE POT.
10. ADD LIME JUICE, STIR AND TASTE FOR SPICINESS. ADD MORE SPICES IF YOU PREFER.
11. REHEAT SOUP AND SERVE.
VARIATIONS
§ SERVE THE SOUP WITH FRESHLY DICED AVOCADO, GRATED CHEESE AND SOUR CREAM. THE SOUR CREAM WILL REDUCE THE SPICINESS.
§ TO ADD MORE VEGGIES, ADD DICED RED AND GREEN PEPPERS AFTER THE CHICKEN IS REMOVED.
Number of Servings: 11
Recipe submitted by SparkPeople user CHGOLADY.
PREP WORK
§ DICE THE ONION
§ MINCE THE GARLIC OR USE GARLIC PRESS INSTEAD
§ WASH AND TOWEL DRY THE CILANTRO, REMOVE THE STEMS AND CHOP
§ OPEN CAN OF TOMATOES
§ SOAK THE CHICKEN IN COLD WATER WITH 3 TABLESPOONS OF WHITE VINEGAR FOR 2 MINUTES, RINSE WITH COLD WATER AND LEAVE IN REFRIGERATOR UNTIL NEEDED
INSTRUCTIONS
THIS CAN BE MADE IN ONE LARGE SOUP POT.
1. HEAT THE OIL OVER MEDIUM HIGH HEAT AND SAUTE THE ONIONS FOR 2 MINUTES.
2. ADD GARLIC AND SAUTE FOR ANOTHER MINUTE OR TWO.
3. ADD THE CILANTRO, STIR AND COOK FOR ONE MINUTE.
4. ADD TOMATOES WITH JUICE, CHICKEN BROTH, CUMIN, CHILI POWDER AND BAY LEAVES, BRING TO A BOIL.
5. REDUCE HEAT TO A SIMMER, ADD CORN, CHICKEN AND CAYENNE.
6. SIMMER FOR 15 TO 20 MINUTES UNTIL THE CHICKEN IS COOKED.
7. REMOVE THE CHICKEN AND SET ASIDE TO COOL. COVER AND PUT IN REFRIGERATOR.
8. TURN OFF THE SOUP, LEAVING COVER ON THE POT.
9. ONCE THE CHICKEN IS COOLED, SHRED THE CHICKEN WITH YOUR HANDS AND RETURN IT TO THE POT.
10. ADD LIME JUICE, STIR AND TASTE FOR SPICINESS. ADD MORE SPICES IF YOU PREFER.
11. REHEAT SOUP AND SERVE.
VARIATIONS
§ SERVE THE SOUP WITH FRESHLY DICED AVOCADO, GRATED CHEESE AND SOUR CREAM. THE SOUR CREAM WILL REDUCE THE SPICINESS.
§ TO ADD MORE VEGGIES, ADD DICED RED AND GREEN PEPPERS AFTER THE CHICKEN IS REMOVED.
Number of Servings: 11
Recipe submitted by SparkPeople user CHGOLADY.
Nutritional Info Amount Per Serving
- Calories: 262.7
- Total Fat: 6.2 g
- Cholesterol: 71.7 mg
- Sodium: 138.8 mg
- Total Carbs: 19.9 g
- Dietary Fiber: 3.5 g
- Protein: 32.7 g
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