PepperFool.com Home Back to Recipe Main Page Back to Appetizer Recipes
Chicken Tortilla Soup
  Back To Index
    Chicken Tortilla Soup

  • 4 cups chicken stock (low salt)
  • 6 oz. boneless, skinless chicken breast cut into 1/4" strips
  • 1/2 cup sliced onion
  • 1/2 cup sliced red peppers
  • 1/2 cup sliced passilla chiles or green peppers
  • 1 cup diced Roma tomatoes
  • 2 tsp. oregano
  • 1/2 cup fresh cilantro
  • 2 cloves chopped fresh garlic
  • 1/4 tsp. cumin
  • 12 corn tortilla chips (assorted colors)
  • 1 chopped and seeded Jalapeņo or Serrano chile
  • Bring the chicken stock to boil and add the chicken. Cook for 5 minutes and skim the top. Add vegetables and cook for 10 or more minutes. Chop the cilantro and oregano, reserving 4 sprigs of cilantro for garnish. Add the fresh herbs at the last minute and serve, garnishing the bowls with a sprig of cilantro and two chips.
    Makes 4 servings.
    Nutritional Analysis Per Serving: Calories, 133; Cholesterol, 23 mg; Fat, 3.7 g; Fiber, 2 g; Sodium, 132 mg. Percent calories from fat: 25%.

    Origin: The Green House Recipe provided by:Arizona Edu. Recipes
    Posted By: ???

    *BACK TO SOUPS*







[ HOME ]   [ RECIPES ]  [ PHOTOS ]  [ PRODUCTS ]  [ HOT BOOKS ]  [ HOT SAUCE ]
[ FRESH & DRIED CHILES ]  [ CHILE SEEDS ]  [ RESTAURANT REVIEWS ]

PepperFooltm
Copyright 1997 - 2001
10153 1/2 Riverside Dr. #459
Toluca Lake, California 91602
USA
323 * 578-5603
Email: RobL@PepperFool.com


PepperFool.com