Post by Stormdevil on Jan 15, 2007 10:21:07 GMT -6
This recipe is a copy of Chili's Southwest Vegetable Soup in which chicken is added. I got props from my family who got a care package of it from me.
Ingredients:
3-4 boneless skinless chicken breasts
6 cup chicken broth (Swanson is best)
1 can diced tomatoes - (14 1/2 oz) with juice
1 cup water
1 cup canned dark red kidney beans with liquid
1 cup frozen yellow cut corn
1 cup frozen cut green beans
1 can diced green chilies - (4 oz)
1/2 cup diced Spanish onion
1/2 cup tomato sauce
6 x corn tortillas minced
1 1/2 tsp chili powder
1 dsh garlic powder
----------------- GARNISH ----------------
1 cup grated cheddar/jack cheese blend
1 cup crumbled corn tortilla chips
Method:
Bake chicken breasts in a 325 degree oven until fully cooked, about 40 minutes. Remove from oven and allow to cool enough to be shredded by hand.
While waiting for the chicken to cool, combine all the soup ingredients in a large saucepan or soup pot over high heat. Be sure to mince the corn tortillas into small pieces with a sharp knife before adding them to the soup. Bring soup to a boil, then reduce the heat and simmer for 30 minutes, add chicken and simmer another 30 minutes until chicken is reheated and tortilla pieces have mostly dissolved.
To serve soup ladle 1 1/2 cups into a bowl. Sprinkle a heaping tablespoon of the grated cheddar/jack cheese blend over the top of the soup, and then a heaping tablespoon of crumbled corn tortilla chips over the cheese.
----Use 6-inch corn tortillas, cut into 1/4's, then throw them in your food processor to mince.....works perfect.
----Substitute any vege for the green beans.
This recipe yields 6 servings.
Ingredients:
3-4 boneless skinless chicken breasts
6 cup chicken broth (Swanson is best)
1 can diced tomatoes - (14 1/2 oz) with juice
1 cup water
1 cup canned dark red kidney beans with liquid
1 cup frozen yellow cut corn
1 cup frozen cut green beans
1 can diced green chilies - (4 oz)
1/2 cup diced Spanish onion
1/2 cup tomato sauce
6 x corn tortillas minced
1 1/2 tsp chili powder
1 dsh garlic powder
----------------- GARNISH ----------------
1 cup grated cheddar/jack cheese blend
1 cup crumbled corn tortilla chips
Method:
Bake chicken breasts in a 325 degree oven until fully cooked, about 40 minutes. Remove from oven and allow to cool enough to be shredded by hand.
While waiting for the chicken to cool, combine all the soup ingredients in a large saucepan or soup pot over high heat. Be sure to mince the corn tortillas into small pieces with a sharp knife before adding them to the soup. Bring soup to a boil, then reduce the heat and simmer for 30 minutes, add chicken and simmer another 30 minutes until chicken is reheated and tortilla pieces have mostly dissolved.
To serve soup ladle 1 1/2 cups into a bowl. Sprinkle a heaping tablespoon of the grated cheddar/jack cheese blend over the top of the soup, and then a heaping tablespoon of crumbled corn tortilla chips over the cheese.
----Use 6-inch corn tortillas, cut into 1/4's, then throw them in your food processor to mince.....works perfect.
----Substitute any vege for the green beans.
This recipe yields 6 servings.