| Cuisine: Mexican | Type: Soup | Serves: 10 portions |
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Source:
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Rick's Mom |
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Attributes:
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Comments:
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Can be frozen for up to 3 months. |
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Serving Suggestions:
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Ingredients:
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1-1/4 lb boneless, skinless chicken breasts or turkey equivalent 4 cups water 1 medium onion, chopped 2 celery ribs, chopped 4 garlic cloves, minced 1 tbs. canola oil 1 can Mexican diced tomatoes 1 can diced tomatoes 1 can tomato sauce 1 cup medium-hot salsa 3 medium zucchini, halved and sliced 2 medium carrots, sliced 1 cup frozen corn 1 can chopped green chilies (4 oz) 3 tsp. ground cumin 2 tsp. chili powder 1 tsp. dried basil Shredded cheddar cheese and tortilla chips |
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Instructions:
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1. Place chicken in a Dutch oven or soup kettle and cover with water. Bring to a boil and reduce heat. Cover and simmer for 10-15 minutes until the chicken juices run clear. Remove chicken and cut into 1/2" cubes. Return to pot. 2. In a large skillet, saute the onion, celery and garlic until tender, add to soup. 3. Stir in the next 11 ingredients (through the dried basil). Bring to a boil, then reduce to a simmer. Cover and cook for 20 minutes or until the vegetables are tender. 4. Garnish with cheese and tortilla chips. |
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Related recipes:
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None |
2008-12-31