Chicken torilla soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
8 thigh, bone and skin removed Chicken Thigh 5 cup (8 fl oz) Chicken Broth 1 cup, chopped Peppers, sweet, red, fresh 1 cup, chopped Onions, raw 4 tsp Siracha chili sauce (by LYC563) 1 cup Spaghetti/Marinara Sauce (tomato sauce)
1. Put Chicken thighs and broth into the crock pot and let cook for at least 5 hours.
2. Break apart the chicken and stir.
3. In 4 quart sauce pan or stock pot, begin to cook the onions and peppers. You can use water to cook them tender, but oil will change the nutition facts of this recipe.
4. Pour chicken and broth into pot or sauce pan.
5. Add tomato sauce and siracha. (salt and pepper)
6. Stir and allow to simmer, cooking off some of the liquid.
7. Serve with cheese, sour cream, tortilla chips or/ and buffalo sauce.
Serving Size: makes about 10-12 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user BIRD19.
2. Break apart the chicken and stir.
3. In 4 quart sauce pan or stock pot, begin to cook the onions and peppers. You can use water to cook them tender, but oil will change the nutition facts of this recipe.
4. Pour chicken and broth into pot or sauce pan.
5. Add tomato sauce and siracha. (salt and pepper)
6. Stir and allow to simmer, cooking off some of the liquid.
7. Serve with cheese, sour cream, tortilla chips or/ and buffalo sauce.
Serving Size: makes about 10-12 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user BIRD19.
Nutritional Info Amount Per Serving
- Calories: 97.0
- Total Fat: 3.0 g
- Cholesterol: 48.3 mg
- Sodium: 655.3 mg
- Total Carbs: 5.3 g
- Dietary Fiber: 1.0 g
- Protein: 12.0 g
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