Monday, January 11, 2010

Chicken Tortilla Soup

This is a very spicy soup, 5 Star*****

4 Boneless Skinless Chicken Breasts (cubed)
1 Onion (chopped)
1 cup of Celery (chopped)
2 cans of Mild Rotel
1 can of Hot Rotel
2 cloves of Garlic (minced,
I got mine from a jar)
1/2 teaspoon of Chili Powder
1/2 teaspoon of Black Pepper
10 oz package of frozen Corn
3-4 cups of Chicken Broth
Lots of Shredded Cheddar Cheese
Tortilla chips

Brown the chicken. You can brown the chicken in a large stock pot or brown it then place it into a crock pot. In the pot add the onion, celery, Rotel, garlic, chili powder, black pepper and corn. Add enough chicken broth to make it soupy. Cover and simmer on low for 6-8 hours or medium/high for 3-4 hours.
To serve, sprinkle with lots of cheddar cheese and tortilla chips over soup. I leave out the tortilla chips for a low carb meal.
*You can use 3 cans of mild Rotel if you prefer not to glisten (sweat) while eating

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