Easy and Made From Scratch? No Way!!
1 lb chicken breast
1-15 oz can petite diced tomatoes
1 med onion, chopped
1-4 oz can green chiles
2 cloves garlic, minced
1 cup water
1-14.5 oz can chicken broth
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp black pepper
1 bay leaf (remove when done cooking)
1 can corn (optional)
1 Tbsp fresh cilantro, chopped
Combine all ingredients in a large pot. Bring to a boil, reduce heat, cover and simmer for 20 mins. Remove chicken breasts from the soup and let cool for about 5 mins. Shred chicken with a fork and add back to soup. Return to boil, reduce heat and simmer for an additional 10 mins..
Garnish soup with shredded cheese, tortilla chips, and sour cream.
1-15 oz can petite diced tomatoes
1 med onion, chopped
1-4 oz can green chiles
2 cloves garlic, minced
1 cup water
1-14.5 oz can chicken broth
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp black pepper
1 bay leaf (remove when done cooking)
1 can corn (optional)
1 Tbsp fresh cilantro, chopped
Combine all ingredients in a large pot. Bring to a boil, reduce heat, cover and simmer for 20 mins. Remove chicken breasts from the soup and let cool for about 5 mins. Shred chicken with a fork and add back to soup. Return to boil, reduce heat and simmer for an additional 10 mins..
Garnish soup with shredded cheese, tortilla chips, and sour cream.
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