Yvonne's Chicken Tortilla Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 whole chicken - boiled - reserve broth1 large onion finely diced2 tsp minced garlic1 large green bell pepper finely chopped1 medium Red bell pepper finely chopped1 Tbsp cumin1 4.5 ounce can of El Paso Green Chiles2 14.5 ounce cans Del Monte petite cut NO Salt Added tomatoes2 cups cooked black beans - you don't have to pre-cook this, just make sure you adjust the used amont!1/2 cup dry brown rice - you don't need to pre-cook this1/4 cup lime juice optional
After boiling the chicken strain the broth and add the broth back to the soup pot. While the chicken is cooling, cut and add the onion and peppers, cumin, chiles, tomatoes, lime juice beans and rice.
Bone and skin the chicken. Add bite size chicken to the soup and let simmer.
Cook time varies - If you use already cooked beans and rice then simmer for @ 30 minutes
If you use dry beans and rice simmer in a crock pot or on the stove on low to medium heat for 3-5 hours
Serving Size: this makes at least 10 serving - it will depend on how much broth you save
Bone and skin the chicken. Add bite size chicken to the soup and let simmer.
Cook time varies - If you use already cooked beans and rice then simmer for @ 30 minutes
If you use dry beans and rice simmer in a crock pot or on the stove on low to medium heat for 3-5 hours
Serving Size: this makes at least 10 serving - it will depend on how much broth you save
Nutritional Info Amount Per Serving
- Calories: 197.3
- Total Fat: 2.8 g
- Cholesterol: 42.0 mg
- Sodium: 110.0 mg
- Total Carbs: 18.8 g
- Dietary Fiber: 5.5 g
- Protein: 20.1 g
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