Tortilla Soup
Source of Recipe
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List of Ingredients
Number of Servings: 12
8 boneless chicken breasts
4 or 5 peppers of your choice (red, green, yellow bell, or any kind of hot pepper)
2 cans whole tomatoes
2 medium onion chopped
2 cans enchilada sauce
2 cans chopped green chiles
3 cloves garlic minced
2 cups water
1 can chicken broth
1 can beef broth
2 teaspoons ground cumin
2 teaspoons chili powder
2 teaspoons salt
2 teaspoons pepper
1 bay leaf
1 teaspoon ground red pepper
2 cups Colby-Monterey Jack cheese shredded
1 avocado peeled diced
1 bag corn tortillas
Grill chicken breasts and peppers over fire on grill. Peel peppers, remove seeds and chop. Combine chopped chicken, roasted peppers, whole tomatoes, enchilada sauce, onion, green chilies and garlic. Add water, chicken and beef broth, cumin, chili powder, salt, pepper and bay leaf. Cover and cook for 2 hours.
Lightly brush both sides of tortillas with vegetable oil. Cut into 2-1/2 x 1/2 inch strips. Spread tortilla strips onto griddle. Place on grill and turn until crisp. Sprinkle with grated parmesan cheese and serve with soup. Garnish with avocado and sour cream.
Per serving (excluding unknown items): 114 Calories; 7g Fat (55% calories from fat); 4g Protein; 10g Carbohydrate; 13mg Cholesterol; 705mg Sodium
Recipe
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