Chicken Tortilla Soup, Homemade
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
bell peppersonionsGarlic,Chicken BreastsCarrotCelery*chicken base, Knorr Homestyle Stock (optional)Chili powder, *Cumin seed or ground cumin*Black Pepper yellow squashjalapeno or other spicy peppercilantro
I sometimes call this "refrigerator soup" because I try to use all the veggies I have left over in the drawers that are on the "verge".
The veggies listed are what I put in the last batch. I use all the bell peppers of every color and any other kind of pepper I can find. Garlic, onions, celery, carrots, squash...mo' is better. My daughter roasts hers for a deeper flavor but I like the "tooth" of the raw ones at the end. You can saute' the garlic and onions if you are of a mind to for a sweeter flavor.
Chicken thighs are the tastiest but boneless, skinless breasts are healthiest. Boil them down and chop them up. Back in the pot with the veggies. Add ground pepper and cumin and chili powder to taste. I never measure because I've made it so long.
At the end if it's not a strong enough chicken flavor I add one Knorr Homestyle Stock paste. Add any other herbs and spices you like. It's a friendly, provincial, as-you-like-it soup. If you stick with boneless skinless and no added base, you are talking a basic protein and vegetable soup.
We sometimes bake corn tortillas til crispy to crumble on top, and sometimes low-fat Jack cheese. We always add plenty of cilantro and chopped up jalapenos.
BTW...if you prefer to make it Italian...use basil and other italian seasonings instead of the cumin and chili.
Serving Size: 1 serving, 8 oz.,
Number of Servings: 10
Recipe submitted by SparkPeople user SUSANSINGS.
The veggies listed are what I put in the last batch. I use all the bell peppers of every color and any other kind of pepper I can find. Garlic, onions, celery, carrots, squash...mo' is better. My daughter roasts hers for a deeper flavor but I like the "tooth" of the raw ones at the end. You can saute' the garlic and onions if you are of a mind to for a sweeter flavor.
Chicken thighs are the tastiest but boneless, skinless breasts are healthiest. Boil them down and chop them up. Back in the pot with the veggies. Add ground pepper and cumin and chili powder to taste. I never measure because I've made it so long.
At the end if it's not a strong enough chicken flavor I add one Knorr Homestyle Stock paste. Add any other herbs and spices you like. It's a friendly, provincial, as-you-like-it soup. If you stick with boneless skinless and no added base, you are talking a basic protein and vegetable soup.
We sometimes bake corn tortillas til crispy to crumble on top, and sometimes low-fat Jack cheese. We always add plenty of cilantro and chopped up jalapenos.
BTW...if you prefer to make it Italian...use basil and other italian seasonings instead of the cumin and chili.
Serving Size: 1 serving, 8 oz.,
Number of Servings: 10
Recipe submitted by SparkPeople user SUSANSINGS.
Nutritional Info Amount Per Serving
- Calories: 136.0
- Total Fat: 2.3 g
- Cholesterol: 43.9 mg
- Sodium: 181.7 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 1.7 g
- Protein: 17.7 g
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