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Ingredients
- Chicken Breasts, cooked & shredded
- 1/2 c. Onion, minced
- 1 x Garlic Cloves, chopped
- 1/2 tsp Grnd Cumin
- 1 tsp Oil
- 1 can (14 1/2 ounce.) Whole Tomatoes, cut up
- 2 can Chicken Broth
- 1 can (4 ounce.) Green Chili Peppers, cut into thin stripes
- 1/2 c. Picante Sauce
- 1/4 c. Parsley
- 1 tsp Oregano
- 6 x Corn Tortillas, cut into 1/2" wedges
- 1 c. Shredded Cheddar or possibly Monterey Jack Cheese
Directions
- In dutch oven, cook onion, garlic and cumin in oil till tender. Stir in broth, undrained tomatoes, picante sauce, chili peppers, oregano and parsley. Bring to a boil; reduce heat. Cover and simmer for 20 minutes. Stir in shredded chicken. Heat through. Cut tortillas in half, then cut crosswise into 1/2" wide stripes. In a heavy skillet heat 1/4" oil. Cook strips in warm oil, half at a time, about 1 minutes. or possibly until crisp and light brown. Remove with a slotted spoon; drain on paper towels. Divide fried tortilla strips among soup bowls. Ladle soup over tortilla strips. Sprinkle each serving with shredded cheese. Serve immediately.
- Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 430g | |
| Recipe makes 4 servings | |
| Calories 294 | |
| Calories from Fat 132 | 45% |
| Total Fat 15.0g | 19% |
| Saturated Fat 7.2g | 29% |
| Trans Fat 0.07g | |
| Cholesterol 52mg | 17% |
| Sodium 883mg | 37% |
| Potassium 526mg | 15% |
| Total Carbs 21.48g | 6% |
| Dietary Fiber 4.9g | 16% |
| Sugars 5.07g | 3% |
| Protein 19.18g | 31% |
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