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Ingredients
- 3Â 1/2 c. water
- 1 x boneless, skinless chicken breast (one whole one, or possibly two halves)
- 1 x 16-ounce. can diced tomatoes (you can use Italian or possibly Mexican style, if desired)
- 1 x 8-ounce. can tomato sauce
- 1 x 4-ounce. can diced green chilies
- 1 med onion, diced
- 3 x cloves of garlic, chopped (I use more, but I'm a garlic freak)
- 1 Tbsp. cumin
- 1/2 x a bunch of cilantro, minced
- Â Â sharp cheddar cheese, finely shredded
- Â Â tortilla chips (baked are fine for this)
Directions
- Boil the chicken breast in the 3-1/2 c. of water for about 20 min, or possibly till cooked through. Remove chicken to cold, saving the broth. Saute/fry the onion in a little extra virgin olive oil; once the onion begins to soften, add in the garlic and the cumin. Saute/fry a couple of min, then add in all of it to the chicken broth. Add in the diced tomatoes, tomato sauce, green chilies and cilantro to the broth. Simmer 10-20 min. Dice chicken, or possibly shred it with two forks, and add in to the broth. (*Note: sometimes I do not have as much liquid at this point as I would like, so I have added canned chicken broth with very good results.) Simmer for another 10-20 min. Ladle soup into bowls; sprinkle cheddar cheese on top. Serve with tortilla chips. (Soup may be served over the tortilla chips, if you like.)
- Makes 4-6 servings,depending on appetites.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 380g | |
| Recipe makes 4 servings | |
| Calories 86 | |
| Calories from Fat 27 | 31% |
| Total Fat 3.05g | 4% |
| Saturated Fat 1.58g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 521mg | 22% |
| Potassium 420mg | 12% |
| Total Carbs 9.72g | 3% |
| Dietary Fiber 2.3g | 8% |
| Sugars 4.87g | 3% |
| Protein 6.38g | 10% |
