|Chicken Tortilla Soup|
8 skinless boneless chicken legs & thighs
2 cups water
2 14-1/2 oz can chicken broth
2 bay leaves
Step two ingredients:
1 tblsp olive oil
1 medium onion, chopped
2 cloves of garlic, minced
1 15-oz can whole tomatoes
1 10-oz can enchilada sauce
1 small can whole kernel corn
1 4-oz can chopped green chilÚs
1 tablespoon each cumin & chilÚ powder
Step three ingredients:
Corn Chips (your choice)
thinly sliced avacado
shredded jack cheese for garnish
1 bunch chopped cilantro.
|Step one: Place chicken,
water & chicken broth in open kettle and simmer until chicken will
shred easily (approx. 45 mins.). Remove chicken and shred. Discard bay
leaves. Strain broth and reserve.
Step-two: In open kettle (cleaned!), sautÚ onion & garlic in olive oil. Then add the rest of step-two ingredients to kettle, along with shredded chicken, bring to a boil and then simmer for 10 mins.
Step three: to serve, crunch up a handful of corn chips into a soup bowl. Ladle soup over chips. Garnish with shredded cheese, avacado and cilantro.
Serves 4 as a main dish, or 8 side dish servings.
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