Jannid's Chicken Tortilla Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A serving is about 1 1/2 bowls. As the recipe is low cal, you can increase the cheese by adding another 1/2 C cheddar to the soup when you add the tortillas, or increase the chicken. Very flexible and spicy soup, depending on the jalapenos and how much cumin and chili powder you add! The amounts below are for medium hot. Ingredients:
1/2 onion, diced |
3 peppers, jalapenos, de-seeded and diced |
4 t garlic, chopped |
1 t olive oil |
3 t cumin |
1 1/2 t chili powder |
1/2 t black pepper |
4 t green chilis, diced |
2 c chicken breast, diced |
32 oz can tomatoes, diced |
1/2 t sugar |
1 t worcestershire sauce |
6 c stock, vegetable |
6 whole wheat tortillas |
1/4 c cilantro |
1/2 c cheddar, shredded |
1 avocado, diced |
Directions:
1. saute onion, garlic, and jalapenos in olive oil for 3 minutes, add seasonings and 1 can of diced chilis in your choice of hot or mild. Saute for two minutes.
2. Add diced chicken breast and stir til chicken is done.
3. Add canned tomatoes (I used one can fire roasted tomatoes and one can of diced in sauce), stock, Worcestershire sauce, sugar, and chopped cilantro. Bring to a boil, then reduce heat and simmer covered for 30 minutes. Taste and add more seasonings if it's not spicy enough.
4. Cut tortillas into strips that are about 1 1/2 inches long and 1/2 inch wide. These will be the noodles for the sauce. Add them to the soup once the seasonings are adjusted to your taste. Simmer for 10 minutes.
5. Serve with diced avocado and shredded cheddar.
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