KP's chicken tortilla soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Directions
1 tbsp olive oilBoneless, skinless chicken breast, 14 oz (about 3 medium breasts)1 large yellow onion, diced1 large green pepper, dicedChicken Stock (Low Sodium), 8 cups5 fresh garlic cloves1 can of Diced Tomatoes, No Salt Added1 can of stewed Tomatoes, no salt added 1 small bunch of cilantro (fresh), about 1/2 cup when chopped1 cup of frozen corn1 small 4 ounce can of Green Chiles 2 8-ounce cans of Tomato Sauce, no salt added.75 tbsp cumin1-2 tbsp Chili powder1 tbsp cayenne pepper1 tbsp black pepper1 can of hominy (rinsed)1 can of black beans (rinsed)
cook chicken in a pan with olive oil. In the same pan, add chopped up onions, green pepper, garlic and 1/3 or so of the cilantro (chopped).
Once the chicken is cooked, remove from pan and set asid e to cool a bit. Take the onion/green pepper/garlic mixture from the pan and add it to a large stock pot. Add all other ingredients except hominy and beans and bring to a boil.
Let boil for at least 10 minutes.
Shred chicken with a fork.
Add shredded chicken, hominy and black beans to the pot.
Reduce heat to low and simmer for at least 30 minutes longer.
Tastes even better as leftovers after a day or 2.
garnish with fresh green onions, crushed tortilla chips, a dollup of sour cream or some monterey jack cheese (none of which are figured into the recipe above)
Number of Servings: 8
Recipe submitted by SparkPeople user KELLYCHICAGO.
Once the chicken is cooked, remove from pan and set asid e to cool a bit. Take the onion/green pepper/garlic mixture from the pan and add it to a large stock pot. Add all other ingredients except hominy and beans and bring to a boil.
Let boil for at least 10 minutes.
Shred chicken with a fork.
Add shredded chicken, hominy and black beans to the pot.
Reduce heat to low and simmer for at least 30 minutes longer.
Tastes even better as leftovers after a day or 2.
garnish with fresh green onions, crushed tortilla chips, a dollup of sour cream or some monterey jack cheese (none of which are figured into the recipe above)
Number of Servings: 8
Recipe submitted by SparkPeople user KELLYCHICAGO.
Nutritional Info Amount Per Serving
- Calories: 223.3
- Total Fat: 3.0 g
- Cholesterol: 24.1 mg
- Sodium: 884.9 mg
- Total Carbs: 33.5 g
- Dietary Fiber: 8.2 g
- Protein: 19.7 g