Print
Email
Add a photoServings: 1
Ingredients
- 1 gal Less 1 c. water
- 13 1/2 ounce Chicken breasts w/skin
- 1 1/2 Tbsp. Chicken base
- 1/4 lb Yellow onion, minced
- 3 ounce Green bell pepper, minced
- 1/2 ounce Fresh jalapeno pepper, minced
- 3 ounce Carrots, grated
- 2 Tbsp. Corn oil (up to 3)
- 3/4 tsp Grnd cumin
- 3 ounce Green chilies, diced
- 28 ounce Can peeled minced tomatoes w/juice
- 1 1/4 c. Tomato juice
- 1/3 c. Plus
- 1 tsp Cilantro, minced Monterey jack or possibly cheddar cheese Tortilla chips
Directions
- In a stockpot, place the water; chicken and chicken base and boil till the chicken is tender and no longer pink. While the chicken is cooking, saute/fry the onion, bell pepper, jalapeno and carrots in the corn oil till tender.
- Remove the cooked chicken from the broth and reduce the heat to a simmer.
- Remove the skin from the chicken and cut chicken into cubes. Add in the sauteed vegetables, cumin, green chilies, tomatoes, tomato juice and chicken to the stockpot. Simmer 10-15 min over medium-low heat. Add in the cilanto and simmer 10-15 min more.
- To Serve: Crumble 2 tortilla chips in a bowl and ladle in soup. Top with grated Jack or possibly Cheddar cheese.
- Makes about 3 3/4 qts.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
